Swanson Recipes Beef Stew

Ingredients

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 4 slices thick-cut bacon, chopped (optional)
• 3 medium carrots, peeled and sliced into 1/2-inch rounds
• 3 celery stalks, chopped
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 large russet potatoes, peeled and cubed (1-inch pieces)
• 1 cup frozen peas (optional, added near the end for freshness)
• 4 cups Swanson Beef Broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper, freshly ground preferred
• 1 cup red wine (optional, for deglazing and deeper flavor)
• 1 tablespoon flour (optional, for thickening the stew if desired)
• Fresh parsley, chopped (for garnish and freshness) (optional)
• 8 ounces sliced mushrooms (optional for earthy notes)