Recipe by Campbell's Kitchen
"For this hearty stew, beef, carrots, and potatoes simmer all day with a flavorful beef broth mixed with tomato paste and coffee."
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beef for stew, cut into 1-inch cubes
Ground black pepper
red potatoes, cut into quarters
chopped fresh thyme leaves
1 1/2 teaspoons
instant coffee crystals
Swanson® Beef Broth
Chopped green onion
Great recipie, didnt need to cook for 8 hrs though.. 3hrs was enough, added more veggies and didnt need that much Black Pepper..
Apart from that, fantastic.
I almost didn't try this recipe because of the 3 Star rating, but so-o-o-o glad I talked myself into it anyway. I didn't have the fresh thyme or tomato paste on hand so I substituted with dried thyme and a small can of tomato sauce. I added a little red wine (just for good measure!)and some parsnips I wanted to use up. All I can say is....."YUM"!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow-Cooker Beef and Vegetable Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 198
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