Slow Cooker Beef Stew from Campbell's |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Classic beef stew with fresh veggies and herbs cooks slowly for tender beef and a rich sauce. Ingredients:
3 cups (1-inch) potato cubes or mini potatoes, halved |
2 cups baby carrots |
2 cups sliced celery |
1 small onion, cut into wedges |
2 bay leaves |
1 1/2 pounds stewing beef, cut into 1-inch cubes |
1/4 cup all-purpose flour |
1/4 teaspoon ground black pepper |
1 tablespoon canola oil |
2 cups campbell's® ready to use 30% less sodium beef broth |
1/2 tablespoon worcestershire sauce |
1 tablespoon chopped fresh thyme leaves |
2 cloves garlic, minced |
Directions:
1. Combine vegetables in 4 1/2 qt (4.3 L) slow cooker. Add bay leaves.
2. Place stewing beef, flour and pepper into a sealable plastic bag and toss to coat beef.
3. Brown beef well on all sides in heated oil over medium-high heat in large non-stick skillet. Place beef on top of vegetables in slow cooker.
4. Add broth, Worcestershire sauce, thyme and garlic to skillet and combine well with pan drippings. Pour mixture over beef and vegetables.
5. Cook, covered, on HIGH setting for 4 hours* or until the beef reaches internal temperature of 165 degrees F (74 degrees C) and is fork-tender. Discard bay leaves before serving.
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