Shortcut Tomato and Beef, Herb Stew

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: 45 mins
• Serves: 4

Ingredients

• 2 (10 1/2ounce) 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.