Shortcut Beef Stew

Do yourself a favor and double up on this recipe (it freezes
beautifully). Shortcut Beef Stew will be so popular with your family
that an encore presentation will be demanded!

Shortcut Beef Stew
from Campbell's Kitchen

Prep Time: 5 min.
Cook Time: 25 min.

1 tablespoon vegetable oil
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into
1-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 tablespoon Worcestershire sauce
1 bag (24 ounces) frozen vegetables for stew (potatoes, carrots, celery)

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the
beef and cook until well browned, stirring often. Pour off any fat.

2. Stir the soups, Worcestershire and vegetables in the skillet and heat
to a boil. Reduce the heat to low. Cover and cook for 10 minutes or
until the beef is cooked through and the vegetables are tender.

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

/Tip*:*/ Substitute Campbell's® Condensed Beefy Mushroom Soup for the
French Onion Soup.

Makes: 4 servings (about 2 cups each).

Kitchen Clip This hearty beef stew is perfect on cold winter
evenings, served over buttered egg noodles or creamy mashed potatoes.
Vanilla pudding is a perfect finale.
Received on Tue Feb 23 14:34:25 2010