Slow Cooker Veggie Beef Stew

A big bowl of satisfaction is only three simple steps away—brown, cover,
and cook. Can it get any easier?

Slow Cooker Veggie Beef Stew
from Campbell's Community

Prep Time: 15 min.
Cook Time: 10 hr.

2 tablespoons oil
1 1/2 pounds beef for stew, cut into 1-inch pieces
1 bag (about 24 ounces) frozen vegetables for stew
1 beef bouillon cube
1 1/2 cups /V8/® 100% Vegetable Juice
1 tablespoon all-purpose flour
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon garlic salt

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef
and cook until it's well browned, stirring often. Pour off any fat.

2. Place the beef, vegetables and bouillon cube in a 3 1/2-quart slow
cooker. Stir the vegetable juice, flour, basil, oregano, thyme, rosemary
and garlic salt in a medium bowl and pour it into the slow cooker.

3. Cover and cook on LOW for 10 to 12 hours* or until the beef is
fork-tender.

/Tip*:*/ * Or on HIGH for 5 to 6 hours.

Serves 6.

Kitchen Clip
                        If pot roast is on sale, use it in place of the stew meat. Simply
trim away any excess fat and cut into one-inch cubes.
Received on Sun Feb 21 17:19:57 2010