Super Thick Beef “Stew”

• 1 pound Beef For Stew, Cut Into 1 " Pieces
• 32 ounces, fluid Swanson 99% Fat Free Beef Broth
• 1 leaf Bay Leaf
• 1/8 teaspoons Black Pepper
• 16 whole Baby Carrots, Cut In Half
• 2 cups Yukon Gold Potatoes, Cubed
• 3 Tablespoons Flour
• 1/4 cups Water

1. 1. Spray a sauce pan (6 quart) with cooking spray and heat over medium-high heat for one minute. Add beef and cook until well browned, stirring often.
2. 2. Stir the broth (all 32 ounces), bay leaf, and black pepper into the sauce pot. Heat to boil. Reduce heat to low. Cover and cook for 1 hour and 30 minutes.
3. 3. Add carrots and potatoes. Cover and cook 30 minutes more or until vegetables are tender.
4. 4. Stir flour and water together in a separate cup and then stir into sauce pot. Raise heat and cook and stir until mixture boils and thickens. Remove from heat and discard bay leaf. Serve!

for, beef broth, black pepper, carrots, potatoes, flour, ubc

Taken from tastykitchen.com/recipes/soups/super-thick-beef-e2809cstewe2809d/ (may not work)