Beef stew and blueberry crisp

Main Dish
4 servings
15 min
40 min
Very Easy


Number of serving: 4

1)Beef Stew:

1 pound beef for stew, cut into 1-inch pieces

3 tablespoons all-purpose flour

2 tablespoon olive oil

2 clove garlic, minced

1 3/4 cups Swanson® Beef Stock

2 medium onions, cut into quarters

1/2 teaspoon dried thyme leaves, crushed

1/4 teaspoon ground black pepper

2 cups whole baby carrots

2 medium potatoes, cut into 2-inch pieces

1/4 cup water

2)Blueberry Crisp:


2 pints blueberries (fresh or frozen)

1-2 tablespoons sugar

1-2 tablespoons flour


¾ cup flour

¾ cup packed light brown sugar

6 tablespoons butter

½ cup rolled oats (regular oatmeal)

½ teaspoon cinnamon


  • 1)Beef Stew:
    Season the beef as desired. Coat with 1 tablespoon flour. Heat the oil in a 6-quart sauce pot over medium-high heat. Add the beef and cook until it's well browned, stirring often. Add the garlic to the sauce pot and cook and stir for 1 minute. Stir the stock, onions, bay leaf, thyme and black pepper in the sauce pot and heat to a boil. Reduce the heat to low. Cover and cook for 1 1/2 hours. Add the carrots and potatoes to the sauce pot. Cover and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Remove and discard the bay leaf. Stir the remaining flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the sauce pot. Increase the heat to medium. Cook and stir until the mixture boils and thickens.
  • 2)Blueberry Crisp:
    Preheat oven to 350 degrees. Combine the blueberries, sugar and flour, and toss to mix. Put in a buttered shallow baking dish (pie pan or 8×8 brownie pan). To make topping, combine flour, sugar and butter and mix until it looks like course crumbs. Add oats and cinnamon and mix a little more. Spread topping evenly over fruit and pat down gently with your fingertips. Bake until the top is light brown and crisp, about 35-40 minutes. Serve warm with ice cream (this part is not optional).


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