Swanson Recipes Beef Stew

Name: Swanson Recipes Beef Stew
Ingredients: 2 pounds beef chuck roast, cut into 1-inch cubes (ideal for slow cooking and rich flavor); Optional: 4 slices thick-cut bacon, chopped (adds a smoky depth to the stew); 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); Optional: 1 cup frozen peas (added near the end for freshness); Swanson Beef Broth 4 cups (Key to rich, savory depth); Tomato paste 2 tablespoons (Adds subtle acidity and richness); Worcestershire sauce 1 tablespoon (Boosts umami flavor); Dried thyme 1 teaspoon (Classic herb to complement beef); Dried rosemary 1/2 teaspoon (Provides woody fragrance); Bay leaves 2 (Adds complexity to the broth); Salt 1 teaspoon (Adjust to taste); Black pepper 1/2 teaspoon (Freshly ground preferred); 1 cup red wine (for deglazing and deeper flavor); 1 tablespoon flour (for thickening the stew if desired); Fresh parsley, chopped (for garnish and freshness); Mushrooms (8 ounces sliced for earthy notes)

gluttonlv.com

When it comes to comforting meals, nothing beats a hearty beef stew. Swanson Recipes Beef Stew offers a delicious and easy way to enjoy this classic dish. Packed with tender beef, savory vegetables,...

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Ingredients

2 pounds beef chuck roast, cut into 1-inch cubes (ideal for slow cooking and rich flavor)
Optional: 4 slices thick-cut bacon, chopped (adds a smoky depth to the stew)
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)
Optional: 1 cup frozen peas (added near the end for freshness)
Swanson Beef Broth 4 cups (Key to rich, savory depth)
Tomato paste 2 tablespoons (Adds subtle acidity and richness)
Worcestershire sauce 1 tablespoon (Boosts umami flavor)
Dried thyme 1 teaspoon (Classic herb to complement beef)
Dried rosemary 1/2 teaspoon (Provides woody fragrance)
Bay leaves 2 (Adds complexity to the broth)
Salt 1 teaspoon (Adjust to taste)
Black pepper 1/2 teaspoon (Freshly ground preferred)
1 cup red wine (for deglazing and deeper flavor)
1 tablespoon flour (for thickening the stew if desired)
Fresh parsley, chopped (for garnish and freshness)
Mushrooms (8 ounces sliced for earthy notes)