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!
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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