Recipe by Campbell's Kitchen
"This hearty stew features beef cubes, carrots and onions that slowly simmer in a flavorful combination of Swanson® Beef Broth, V8® Vegetable Juice, brown sugar, bay and cloves."
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boneless beef bottom round roast or chuck pot roast, cut into 1-inch pieces
1 (16 ounce) bag
frozen whole small white onions
1 (16 ounce) package
fresh or frozen whole baby carrots
1 3/4 cups
Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)
1 (5.5 ounce) can
Campbell's® V8® 100% Vegetable Juice
packed brown sugar
Hot cooked egg noodles
Tasty!! I enjoyed the flavor the cinnamon stick added to the overall dish! I would like a thicker, gravy-like base... this recipe was a little too watery. Next time! =) I added a LOT of extra carrots and parsnips, which I love! Not something I will make regularly (which isn't saying much since I love trying new recipes too much to have things twice!) but something I could go to if I had beef chunks I want to use up!
My husband requests this all the time now! only changes: didn't have cheesecloth, so I just tossed in a little of each spice. I also added a package of onion soup mix instead of the whole white onions. Wonderful meal that tastes just as good if not better heated the next day!
The only thing I didn't care for about the recipe is that it needed salt badly... I did use lower sodium broth and also lower sodium V8 just because that is what I had bought at the store but it really lacked with no salt. As well, I did add some cornstarch to thicken the broth because it was watery... not gravy-like, like the picture seems to show. So next time, I'll try those two things. The cinnamon/cloves flavor adds something unique... just not the enhancement of salt.
This stew was really good and simple to make. I will make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Swanson(R) Greek-Style Beef Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 132
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