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

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.
2. Potato Mashers: In microwave-safe bowl, microcook 8 Yukon gold potatoes (2 3.4 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.

Serves 8