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"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." — Campbell's Kitchen
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2 pounds 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
2 tablespoons all-purpose flour
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
1 tablespoon packed brown sugar
Bouquet Garni
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!
3 Ratings
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: 507 Calories from Fat: 132
Make this five-star stew in your slow cooker!
See how to make a classic wine-based stew in the slow cooker.
See how to make a classic stovetop beef stew.
