Skillet Beef Stew

• 2  Tbsp.  cooking oil
• 2  lb.  beef stew meat, cut into 1-inch cubes
• 2  tsp.  dried thyme or oregano, crushed
• 6  medium  carrots, peeled and quartered
• 4  stalks  celery, cut in 2-inch lengths
• 2  medium  onions, cut in 1/2-inch slices
• 6  cups  lower-sodium beef broth
• 1/3  cup  all-purpose flour
• 1  recipe  Potato Mashers

Directions

1. In 12-inch skillet brown beef in hot oil over medium-high heat with thyme and
1.4 teaspoon each salt and pepper. Remove, set aside. Add carrots, celery, and onions to skillet, cook and stir 5 minutes. Return beef to skillet. In bowl whisk together broth and flour; add to skillet. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Uncover; simmer 10 minutes or until meat is tender. Serve with potatoes. Makes 8 servings.
2. Potato Mashers: In microwave-safe bowl, microcook 8 Yukon gold potatoes (23.4 lb.), half at a time, on high (100 percent power) 8 minutes, covering bowl with vented microwave-safe plastic wrap. Mash potatoes with 1 cup milk, 1.2 teaspoon salt, and 1.2 teaspoon black pepper.