The slow-cooker does most of the work for you when making this tender beef stew, packed with potatoes and carrots in a savory tomato gravy. All you need is 15 minutes in the morning, and you're part of the cooking is done.
cost per recipe: $11.05
The price is determined by the national average.
pounds boneless beef round steak, cut into 6 pieces
pound new potatoes, cut into quarters
cups fresh or frozen whole baby-cut carrot
medium onion, sliced (about 1/2 cup)
can (about 14.5 ounces) diced tomatoes with basil, garlic and oregano
(10 1/4 ounces) Campbell’s® Beef Gravy
Cook the beef in 2 batches in a 12-inch nonstick skillet over medium-high heat until it's well browned on both sides.
Place the potatoes, carrots, onion and beef into a 3 1/2-quart slow cooker. Stir the tomatoes and gravy in a medium bowl. Pour the gravy mixture over the beef and vegetables.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.