 | | Directions | 1. Coat beef with flour. Heat oil in large saucepan or Dutch oven on medium-high heat. Add 1/2 of the beef; brown on all sides. Repeat with remaining beef.
2. Stir in seasonings and beef broth. Bring to boil. Reduce heat to low; cover and simmer 1 1/2 hours.
3. Stir in vegetables; cover. Simmer 30 minutes or until vegetables are tender. Add additional water as necessary. Remove bay leaf before serving. |
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Prep Time: 15 minutes
Cook Time: 2 hours
Servings: 10
|  | | Ingredients | | - | | 2 pounds beef stew meat |
| - | | 3 tablespoons flour |
| - | | 2 tablespoons vegetable oil |
| - | | 1 McCormick® Bay Leaves |
| - | | 1 tablespoon seasoned salt |
| - | | 1/2 teaspoon McCormick® Marjoram Leaves |
| - | | 1/4 teaspoon McCormick® Black Pepper, Ground |
| - | | 1 can (14 ounces) beef broth |
| - | | 4 carrots, cut into 1-inch pieces |
| - | | 4 medium potatoes, peeled and cut into 1-inch chunks |
| - | | 4 small onions, peeled and quartered |
| - | | 2 celery ribs, cut into 1-inch pieces |
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| | Nutrition (per serving) | Calories: 233 Calories
Fat: 9 Grams
Protein: 26 Grams
Cholesterol: 9 Milligrams
Carbohydrates: 12 Grams
Sodium: 618 Milligrams
Fiber: 2 Grams
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