Subject: Campbell's Shortcut Beef Stew
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 26 2000 - 18:11:31 EDT
Food for Thought:
Talk of joy: there may be things better than beef stew and baked
potatoes and homemade bread -- there
may be. (David Grayson, "Adventures in Contentment" 1907)
Recipe of the Day:
Two Campbell's Soups team for a beef stew that's "souper" easy to make
and sumptuously satisfying to
eat!
Campbell's Shortcut Beef Stew
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1536
Prep/Cook Time: 20 minutes
1 tbsp. vegetable oil
1 lb. boneless beef sirloin steak, cut into 1" cubes
1 can (10 3/4 oz.) Campbell's Tomato Soup
1 can Campbell's French Onion Soup
1 tbsp. Worcestershire sauce
1 bag (24 oz.) frozen vegetables for stew (potatoes, carrots, celery)
HEAT oil in skillet. Add beef and cook until browned and juices
evaporate, stirring often.
ADD soups, Worcestershire and vegetables. Heat to a boil. Cover and cook
over low heat 10 min. or
until vegetables are tender. Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Tomato Soup
1 can Campbell?s French Onion Soup
1 lb. boneless beef sirloin steak
1 bag (24 oz.) frozen vegetables for stew (potatoes, carrots, celery)
Vegetable oil
Worcestershire sauce
Kitchen Clip:
Buy your steak last, right before heading for the checkout. Choose steak
that is in a tightly sealed
package; don't choose a package that is torn or leaking. You can store
beef in the coldest part of
your refrigerator for up to 3 days.
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