Braised Beef with Garden Vegetables & Herbs

After a long day of work or school, there's nothing better than this
comforting and flavorful supper!

Braised Beef with Garden Vegetables & Herbs
from Campbell's Kitchen

Prep Time: 15 min. Cook Time: 1 hr. 30 min.

1 lb. boneless beef for stew, cut into 1-inch cubes
Ground black pepper
Vegetable cooking spray
2 medium onions, cut into wedges
2 cloves garlic, minced
1 carton (18.3 ounces) Campbell's(R) V8(R) Butternut Squash Soup
1 large potato, cut into cubes (about 2 cups)
2 medium carrots, cut into 2-inch pieces (about 1 cup)
Fresh parsley

Directions:
Season the beef with the black pepper.
Spray a 6-quart saucepot with the cooking spray and heat over
medium-high heat for 1 minute. Add the beef and cook until it's well
browned, stirring often. Add the onion and garlic and cook until the
onion is tender-crisp.
Stir the soup in the saucepot and heat to a boil. Reduce the heat to
low. Cover and cook for 45 minutes.
Add the potato and carrots to the saucepot. Cover and cook for 30
minutes or until the vegetables are tender. Garnish with parsley, if
desired.

Kitchen Clip:
Serve with a crisp green salad and a loaf of Pepperidge Farm(R) Hot &
Crusty Bread.
Received on Wed Sep 3 13:53:45 2008