Recipe by CookWithCampbells.ca
"Classic beef stew with fresh veggies and herbs cooks slowly for tender beef and a rich sauce."
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(1-inch) potato cubes or mini potatoes, halved
onion, cut into wedges
1 1/2 pounds
stewing beef, cut into 1-inch cubes
ground black pepper
CAMPBELL'S® Ready to Use 30% Less Sodium Beef Broth
chopped fresh thyme leaves
I started out trying this recipe for the crock pot just as it is written. Decided to take it on high for 5 hours instead of the 4 hours suggested... but, at the 4 hour mark is when I first removed the lid to stir and check the dish... as far as coloring, broth, and seasoning... I found this REALLY bland... The recipe had me put 2 cups of beef broth from which I originally did from a 32 oz box. After seeing how bland, I poured the rest of he 32 oz box of beef broth into a bowl, added one 6 oz can of tomato paste... then after whisking these two together... added a bit more pepper, onion powder and garlic powder to taste. Let that simmer 1 more hour in the crock pot on high... turned out TOTALLY AWESOME... the stew coloring was suddenly "right"... and the seasoning now... PERFECT!... Trust me on these changes! Will make ALL the difference!!
Bland. I am totally bummed because I followed the directions completely and expected to come home to a nice dinner. I've added a few seasonings hoping to salvage it.
This was delicious. The broth was outstanding. I never used thyme before but I certainly will now. Only suggestion I have is if you like broth use at least 4 cups of beef broth. Will be making this often.
I just fixed this for Saturday night dinner. It came out well; my husband liked it more than I did. After reading the reviews noting the blandness of the dish, I made a few changes. I had no bay leaves or fresh thyme, so I used a lot of dried thyme. Also, I used 1 1/2 cups of my own beef broth instead of Campbell's. 1/2 cup of my broth had extra spices from a roast I had done last year in the crock pot. I think it gave the stew much-needed zing. I bumped up the black pepper and added some garlic salt, too.
I cooked the stew for almost 4 hours on high. The meat came out very tender and moist, and the vegetables were perfectly cooked. I will definitely make this again!
Comfort food at its best on these cold, wintry nights. I browned the meat in my cast iron skillet, adding the broth in the skillet to scrape up the fond for extra flavor. It was a hit in this house.
Tasted alright. Followed to the letter and it was kinda plain
but loved those chunks.
Going to try again with a few additions, like a packet of dry spice
for chinese fondu, maybe spanish or red onions, perhaps a bit
of a better spice selection.
Something is def missing.
But i think i can fix it.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Beef Stew from Campbell's
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 165
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