Slow-cooking this stew gives you mouthwatering beef and tender vegetables. But what makes it Greek-style? It's the addition of just the right amount of bay leaf, cinnamon and cloves.
cost per recipe: $26.34
The price is determined by the national average.
pounds boneless beef bottom round (rump) roast or chuck pot roast, cut into 1-inch pieces
bag (16 ounces) frozen whole small white onion
bag (16 ounces) fresh or frozen baby carrots
tablespoons all-purpose flour
cups Swanson® Beef Broth or Swanson® Beef Stock
ounces can V8® 100% Vegetable Juice
tablespoon packed brown sugar
cups medium egg noodles, cooked according to package directions
teaspoon whole cloves
Place the beef, onions and carrots into a 4-quart slow cooker. Sprinkle with the flour and toss to coat.
Stir the broth, vegetable juice and brown sugar in a medium bowl until the mixture is smooth. Pour the broth mixture over the beef and vegetables. Submerge the Bouquet Garni into the broth mixture.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Remove the Bouquet Garni. Serve the beef mixture over the noodles.