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Serves 8
1 tablespoon olive oil
2 pounds beef stew meat
3 tablespoons flour
4 cups beef broth
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup baby carrots
1 cup frozen Italian-style green beans
1/2 cup frozen pearl onions, thawed
1 pound fingerling potatoes (or red potatoes, quartered)
2 tablespoons bacon bits
8 slices Mrs Baird’s Home Baked Rolls
Vegetable oil spray
1⁄2 teaspoon garlic powder
Heat a Dutch oven, or large deep pot over medium-high heat. Add olive oil and swirl to coat. Add beef stew meat and brown on all sides for about 6 to 8 minutes. Sprinkle the flour over the meat, stirring to combine. Add the beef broth, rosemary, thyme, salt and pepper, and bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer covered for 1 1/2 hours, or until beef is tender. Add the baby carrots, green beans, fingerling potatoes, pearl onions, and bacon bits, and continue to simmer (covered), for 30 minutes, or until vegetables are tender.
For a fancy presentation, ladle stew into decorative bowls (such as a ceramic bowl with a small handle) and serve with any of Mrs Baird's rolls. Enjoy!
Note: Fingerling potatoes are petite in size and have a long, irregular shape resembling fingers. They come in a variety of colors (red-skinned, yellow-skinned, and purple-skinned), and can be found in the produce section.
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