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Shortcut Beef Stew

By: Campbell's Kitchen  
"Sauteed tender beef cubes and mixed vegetables simmer briefly in a tomato-onion broth for a quick and tasty stew."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 44 people have saved this

Cook Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound boneless beef sirloin steak, cut into 1-inch cubes
  • 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
  • 1 (10.5 ounce) can Campbell's® Condensed French Onion Soup
  • 1 tablespoon Worcestershire sauce
  • 1 (24 ounce) bag frozen vegetables for stew (potatoes, carrots, celery)

Directions

  1. Heat oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.
  2. Add soups, Worcestershire and vegetables. Heat to a boil. Cover and cook over low heat 10 minutes or until vegetables are tender.

Footnotes

  • Tip: *Substitute 5 cups frozen vegetables (carrots, small whole onions, cut green beans, cauliflower, zucchini, peas or lima beans) for frozen vegetables for stew.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 509 | Total Fat: 22g | Cholesterol: 105mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 20, 2009 by jessica 
Not bad for being a 'shortcut' style. I added some minced garlic for extra flavor but overall... MORE

 
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