Herb-Simmered Beef Stew

This is Lindsay's absolutely wonderful beef stew recipe from our November 2009 meeting. Yum!

2 pounds beef for stew, cut into 1-inch cubes
Ground black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
3 cups thickly-sliced mushrooms (about 8 ounces)
3 cloves garlic, minced
1/2 teaspoon dried marjoram leaves, crushed (or 1 1/2 teaspoon chopped fresh marjoram leaves)
1/2 teaspoon dried thyme leaves, crushed (or 1 1/2 teaspoon chopped fresh thyme leaves)
1/2 teaspoon dried rosemary leaves, crushed (or 1 1/2 teaspoon chopped fresh rosemary leaves)
1 bay leaf
1 3/4 cups beef stock
3 cups fresh or frozen whole baby carrots
12 whole small red potatoes
(*Lindsay also added some chopped asparagus)

Season the beef with the black pepper. Coat the beef with the flour.

Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until well browned, stirring often. Pour off any fat.

Add the mushrooms, garlic, herbs, and bay leaf to the saucepot and cook until the mushrooms are tender. Stir in the stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.

Increase the heat to medium-high. Stir in the carrots and potatoes and heat to a boil. Reduce heat to low. Cover and cook for 30 minutes or until beef is fork-tender. Remove and discard the bay leaf.