1. Sprinkle the beef with pepper and coat with flour. 2. Heat the oil in a 6 quart saucepot over medium-high heat. 3. Add the beef and cook until well browned, stirring often. 4. Add the mushrooms, garlic, herbs and bay leaf and cook until the mushrooms are tender and liquid evaporates. 5. Stir the broth into the saucepot and heat to a boil. 6. Reduce heat to low, cover and cook for 45 minutes. 7. Add the carrots and potatoes. 8. Heat to a boil. 9. Cover and cook for 30 minutes more or until beef is fork tender. 10. Remove bay leaf and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
