Greek-Style Beef Stew

Before you leave the house in the morning, you can simply put these
ingredients in the slow cooker, and come home to a warm and wonderful
supper that's ready when you are!

Greek-Style Beef Stew
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 8 hr.

2 -to 2 1/2-pounds boneless beef bottom round roasts or chuck pot roast,
cut into 1-inch pieces
1 bag (16 ounces) frozen whole small white onion
1 bag (16 ounces) fresh or frozen whole baby carrots
2 tbsp. all-purpose flour
1 3/4 cups Swanson(R) Beef Broth (regular, 50% Less Sodium or Certified
Organic)
1 can (5.5 ounces) V8(R) 100% Vegetable Juice
1 tbsp. packed brown sugar
 Bouquet Garni
Hot cooked egg noodles

Directions:
Place the beef, onions and carrots into a 3 1/2- to 6-quart slow cooker.
Sprinkle with the flour and toss to coat.
Stir the broth, vegetable juice and brown sugar in a medium bowl. Pour
over the beef and vegetables. Submerge the Bouquet Garni into the broth
mixture.
Cover and cook on LOW for 8 to 9 hours* or until the beef is
fork-tender. Remove the Bouquet Garni. Serve over the noodles.
*Or on HIGH for 4 to 5 hours.
 Bouquet Garni: Lay a 4-inch square of cheesecloth flat on the counter.
Place 1/2 teaspoon whole cloves, 1 cinnamon stick and 1 bay leaf in the
center of the cloth. Bring the corners of the cloth together and tie
with kitchen string into a bundle. Serves 6.

Kitchen Clip:
Soak up the sauce with some warm Pepperidge Farm(R) Dinner Rolls.
Received on Tue Jan 22 19:30:57 2008