Name: Beef stew and blueberry crisp
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: En
Ingredients: 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; Filling; 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

Ingredients

1)Beef Stew:

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

Preparation

Preparation15 min

Cook time40 min

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).