Swanson Beef Broth Stew Recipe

Greetings food lovers! Today, I am going to share with you a scrumptious and hearty recipe for Swanson Beef Broth Stew. This recipe is perfect for those chilly nights when you need something to warm you up from the inside out. So, let’s get started!

• Ingredients
• Instructions
• Nutrition
• Recipes FAQ
• Recipes Tips

Ingredients:

• 2 lbs. stew meat, cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 stalks celery, sliced
• 2 cups Swanson Beef Broth
• 1 cup red wine
• 1 can diced tomatoes, undrained
• 2 tbsp. tomato paste
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• Salt and pepper, to taste
• 2 tbsp. olive oil

Instructions:

1. Season the beef with salt and pepper.
2. Heat the olive oil in a large pot over medium-high heat.
3. Add the beef to the pot and brown on all sides.
4. Remove the beef from the pot and set aside.
5. Add the onions and garlic to the pot and sauté until the onions are translucent.
6. Add the carrots and celery to the pot and sauté for 5 minutes.
7. Add the beef back to the pot.
8. Add the Swanson Beef Broth, red wine, diced tomatoes, tomato paste, thyme, and rosemary to the pot.
9. Bring the stew to a boil, reduce heat to low, and simmer for 1 1/2 to 2 hours or until the beef is tender.
10. Season with additional salt and pepper, to taste.
11. Serve hot and enjoy!

Nutrition:

Recipes FAQ:

• Q: Can I use a slow cooker for this recipe?
• A: Yes, you can. Brown the beef and sauté the vegetables first, then add everything to the slow cooker and cook on low for 8 hours or high for 4 hours.
• Q: Can I use a different type of meat?
• A: Yes, you can use chicken or pork instead of beef.
• Q: Can I freeze this stew?
• A: Yes, you can freeze it in an airtight container for up to 3 months.
• Q: Can I add other vegetables to this stew?
• A: Yes, you can add potatoes, sweet potatoes, parsnips, or turnips.
• Q: Can I use beef broth instead of Swanson Beef Broth?
• A: Yes, you can.
• Q: Can I use white wine instead of red wine?
• A: Yes, you can.
• Q: Can I use fresh herbs instead of dried herbs?
• A: Yes, you can. Use 3 times as much fresh herbs as dried herbs.
• Q: Can I make this stew in advance?
• A: Yes, you can make it up to 2 days in advance and store it in the refrigerator.
• Q: Can I serve this stew with bread?
• A: Yes, you can serve it with crusty bread, garlic bread, or cornbread.

Recipes Tips:

If you want to save time, you can use pre-cut stew meat from the grocery store. You can also use frozen vegetables instead of fresh vegetables. Just make sure to thaw them first. If you want a thicker stew, you can add 1-2 tablespoons of cornstarch mixed with water to the pot during the last 15 minutes of cooking. This stew is even better the next day, so don’t hesitate to make a big batch and enjoy it for lunch or dinner throughout the week. Serve it with a green salad or steamed vegetables for a complete meal.

If you want to make this stew more flavorful, you can add 1-2 tablespoons of Worcestershire sauce, 1 bay leaf, or 1 teaspoon of smoked paprika to the pot. You can also use different types of beans instead of tomatoes. Just make sure to drain and rinse them first.

If you want to make this stew more nutritious, you can add more vegetables, such as mushrooms, bell peppers, or zucchini. You can also use leaner cuts of meat, such as sirloin or round steak, and trim off any visible fat. This stew is a great way to get your daily dose of protein and fiber, and it’s perfect for meal prep or batch cooking. You can store it in the freezer for up to 3 months and reheat it in the microwave or on the stove.