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Braised Beef with Garden Vegetables and Herbs

"Succulent beef cubes are accented with vegetables and herbs in a delicate sauce made with Campbell's® V8® Butternut Squash Soup. "
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1 h 45 m servings 537 cals
Original recipe yields 4 servings


  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 34.2 g
  • 68%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 533 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Season the beef with the black pepper.
  2. Spray a 6-quart saucepot with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook until it's well browned, stirring often. Add the onion and garlic and cook until the onion is tender-crisp.
  3. Stir the soup in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
  4. Add the potato and carrots to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Garnish with parsley, if desired.

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Read all reviews 3
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My husband really loved the flavor of this stew. The meat was so tender and the vegetables were fantastic. I will definitely make this again.

Doubled the recipe, used 32 oz container of Trader Joe's Butternut Squash soup. The soup makes a nice thick stew, but it needed a little zip of flavor. My husband added some curry powder to hi...

This was delicious! My family of 4 kids and 5 afukta all loved it even though we have some picky eaters in that mix. I made a few changes though. First I used a large beef chuck roast which I co...