Beef stew and blueberry crisp

Ingredients

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 bay leaf
• 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:

• Filling
• 2 pints blueberries (fresh or frozen)
• 1-2 tablespoons sugar
• 1-2 tablespoons flour

Topping:

• ¾ cup flour
• ¾ cup packed light brown sugar
• 6 tablespoons butter
• ½ cup rolled oats (regular oatmeal)
• ½ teaspoon cinnamon

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Preparation

• 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).