It takes just a few minutes to put together the ingredients for this fabulous stew, that slowly simmers in a tomato juice-beef broth combination until the meat and vegetables practically melt in your mouth.
cost per recipe: $21.78
The price is determined by the national average.
pounds beef for stew, cut into 1-inch cubes
tablespoons all-purpose flour
tablespoons vegetable oil
cups Campbell’s® Tomato Juice
cups Swanson® Beef Broth or Swanson® Beef Stock
medium onion, chopped (about 1/2 cup)
teaspoon ground black pepper
large carrot, cut into 2-inch pieces (about 6 cups)
medium potato, cut into quarters (about 6 cups)
Coat the beef with the flour.
Heat the oil in an 8-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the saucepot. Pour off any fat.
Stir the tomato juice, broth, onion and black pepper in the saucepot and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 hour.
Stir in the carrots and potatoes. Cover and cook for 1 hour or until the beef is fork-tender and the vegetables are tender.