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.
Ingredients
- 2 pounds beef for stew, cut into 1-inch cubes
- 3 tablespoons all purpose flour
- 2 tablespoons vegetable oil
- 4 cups Campbell’s® Tomato Juice
- 1 3/4 cups Swanson® Beef Broth or 100% Natural Beef Stock
- 1 medium onion, chopped (about 1/2 cup)
- 1/4 teaspoon ground black pepper
- 6 large carrot, cut into 2-inch pieces (about 6 cups)
- 6 medium potato, cut into quarters (about 6 cups)
Instructions
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Step 1
Coat the beef with the flour.
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Step 2
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.
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Step 3
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.
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Step 4
Stir in the carrots and potatoes. Cover and cook for 1 hour or until the beef is fork-tender and the vegetables are tender.
