- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground black pepper
- 1 pound beef for stew, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 (10.5 ounce) can Campbell's® Condensed Beef Broth
- 1/2 cup water
- 1/2 teaspoon dried thyme leaves, crushed
- 1 bay leaf
- 3 medium carrots, cut into 1-inch pieces
- 2 medium potatoes, cut into quarters
- Stir the flour and black pepper on a plate. Coat the beef with the flour mixture.
- Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the saucepot. Pour off any fat.
- Stir the broth, water, thyme, and bay leaf in the saucepot and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 1/2 hours.
- Add the carrots and potatoes to the saucepot. Cover and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender, stirring occasionally. Remove and discard the bay leaf.