Shortcut Beef Stew

You'll be pleasantly surprised to see how you can create this rich and
savory stew in less than a half-hour!

Shortcut Beef Stew
from Campbell's Kitchen

Prep/Cook Time: 20 min.

1 tbsp. vegetable oil
1 lb. boneless beef sirloin steak steak, 3/4" thick, cut into 1" cubes
1 can (10 3/4 oz.) Campbell's(R) Condensed Tomato Soup
1 can (10 1/2 oz.) Campbell's(R) Condensed French Onion Soup
1 tbsp. Worcestershire sauce
1 bag (24 oz.) frozen vegetables for stew (potatoes, carrots, celery)*

Directions:
 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.
 TIP: *Substitute 5 cups frozen vegetables (carrots, small whole onions,
cut green beans, cauliflower, zucchini, peas or lima beans) for frozen
vegetables for stew.

Kitchen Clip:
Soak up the delicious sauce with some Pepperidge Farm(R) Dinner Rolls.
Received on Wed Oct 10 14:45:07 2007