Subject: Campbell's 20-Minute Savory Beef Stew
From: Unicorn (unicorn@indenial.com)
Date: Tue Dec 19 2000 - 16:09:12 EST
Food for Thought:
If a child is to keep alive his inborn sense of wonder, he needs the
companionship of at least one adult who can
share it, rediscovering with him the joy, excitement and mystery of the
world we live in. (Rachel Carson)
Recipe of the Day:
Homemade Stew in just 20 minutes? It's easy when Campbell's Tomato and
French Onion Soups get cooking! What a
savory way to start the week!
Campbell's 20-Minute Savory 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
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
Vegetable oil
Worcestershire sauce
Kitchen Clip:
When purchasing sirloin for this recipe, look for a brightly-colored
(red to deep red) cut, with moderate
marbling and minimal outer fat. Refrigerate beef in its store packaging
if it will be cooked within 8 hours.
Otherwise, loosely wrap the meat in waxed or butcher paper and store in
the coldest part of the refrigerator for
up to 3 days.
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