Slow-Cooker Beef & Vegetable Soup

Great food is worth the wait, and this almost-effortless, slow-cooker
dish will be greatly appreciated!

Slow-Cooker Beef & Vegetable Soup
from Campbell's Kitchen

1 lb. beef for stew, cut into 1" cubes
Ground black pepper
2 tbsp. all-purpose flour
2 tbsp. vegetable oil
3 large onions, chopped
12 small red potatoes, cut into quarters
2 medium carrots, sliced
4 cloves garlic, minced
1 tbsp. chopped fresh thyme leaves OR 1 tsp. dried thyme leaves, crushed
2 tbsp. tomato paste
1 1/2 tsp. instant coffee crystals
4 cups Swanson® Beef Broth
Sour cream (optional)
Chopped green onion (optional)

Directions:
 SEASON beef with black pepper and coat with flour.
 HEAT oil in skillet. Add beef and cook until browned.
 PLACE onions, potatoes, carrots, garlic and thyme in 3 1/2-qt. slow
cooker. Top with browned beef. Mix tomato paste, coffee and 1 cup broth.
Pour coffee mixture and remaining broth into slow cooker. Cover and cook
on LOW 8 to 10 hr.* or until done.
 SERVE with sour cream and chopped green onions, if desired. Serves 6.
 TIP: *Or on HIGH 4 to 5 hr.
 Swanson Kitchen Tip: This recipe is also great using Swanson(R) Lower
Sodium or Certified Organic Beef Broth in place of the regular beef broth.

Kitchen Clip:
You can save time by purchasing meat that has already been cut into cubes.
Received on Tue Oct 23 18:44:40 2007