Colorful, hearty and tasty, this slow-cooked stew features all the traditional ingredients of a good beef stew: beef, carrots, onion, potatoes, peas and Swanson® Beef Broth.
Campbell's Kitchen DECEMBER 2008
Season beef with black pepper. Coat beef with 2 tbsp. flour. Heat oil in 12" skillet over medium-high heat. Add beef and cook until well browned, stirring often.
Place potatoes, carrots, onions and garlic into 5-qt. slow cooker. Top with beef. Add 3 cups broth, Worcestershire, thyme and bay leaf.
Cover and cook on LOW 10 to 11 hr.* or until beef is fork-tender. Remove and discard bay leaf.
Stir remaining flour and broth in small bowl. Stir flour mixture and peas in cooker. Turn heat to HIGH. Cover and cook 15 min. or until mixture boils and thickens.
*Or on HIGH 5 to 6 hr.
Serving suggestion: Serve with buttermilk biscuits and tossed salad topped with Ranch dressing.
Cost per recipe: $9.97 Cost per recipe serving: $1.67Total cost of meal (including serving suggestion): $14.84 Cost calculations based on July 2008 national average prices
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