SWANSON'S BEEF BOURGUIGNON

Beef Bourguignon features beef, mushrooms and carrots simmered to tenderness in beef broth seasoned with onion, red wine, garlic and thyme.

1 lb. beef sirloin OR top round steak, cut in 1-inch cubes
1/4 cup all-purpose flour
2 tbsp. olive oil
2 cups sliced mushrooms
2 cloves garlic, minced
1 tsp. dried thyme leaves, crushed
2 cups fresh OR frozen baby carrots
1 (14 oz.) can Swanson Seasoned Beef Broth with Onion
1/2 cup Burgundy OR dry red wine

Coat beef with flour. Heat oil in skillet. Add beef and cook until browned, stirring often.

Add mushrooms, garlic and thyme and cook until mushrooms are tender.

Add carrots, broth and wine. Heat to a boil. Cover and cook over low heat 20 minutes or until done.

Serving suggestions:
This hearty, "uptown" stew pairs perfectly with mashed potatoes seasoned with roasted garlic-scented chicken broth and freshly ground black pepper. Complete this menu with a crusty loaf of French bread, sliced cucumbers tossed with vinaigrette and a fruit tart-homemade or from the bakery.

Servings: 4
Source: Swanson Creative Cooking