Shortcut Tomato and Beef, Herb Stew

Submitted by Chef_ Dee

"I love this recipe because it's easy, fast and can be adapted to other meats or made vegetarian with a little improvisation. I got it from an issue of Chatelaine magazine but cannot remember which month. I changed the recipe to chicken and added more veggies...it was delicious!"

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 4

ingredients

• 2 (10 1/2 ounce) cans campbell's reduced-sodium beef broth
• 1 lb beef, cubed
• 1 (6 ounce) can tomato paste
• 2 tablespoons flour
• 1 teaspoon dried thyme
• 1⁄2 teaspoon dried rosemary
• 1⁄8 teaspoon black pepper
• 2 cups thickly sliced mushrooms
• 2 cups baby carrots
• 2 medium red potatoes, cubed
• 1 stalk celery, diced

directions

1. Combine broth, beef, tomato paste and flour in a large heavy bottomed saucepan, mixing well.
2. Heat to a boil, stirring often.
3. Stir in remaining ingredients; return to boil.
4. Cover; turn down heat and simmer for 30 minutes, stirring occasionally.