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Source: Campbell's Recipes
Tagged With: 4 servings (about 2 cups each)
Tomato Beef Stew
Vegetable juice and beef broth make a flavorful and easy to prepare base for this hearty stew that takes just 25 minutes of prep time before it slowly simmers until tender and delicious.
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Serves: 4 servings (about 2 cups each)
Prep Time: 25 minutes
Cook Time: 195 minutes
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1 pound beef for stew, cut into 1-inch pieces
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
3 cups V8® 100% Vegetable Juice
Swanson® Beef Stock or 1 3/4 cups Swanson® Beef Broth
1 medium onion, chopped (about 1/2 cup)
1 bay leaf
1/2 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
3 medium carrots, cut into 1/2-inch pieces
2 medium potato, cut into cubes (about 2 cups)
2 stalks celery, cut into 1-inch pieces (about 1 1/2 cups)

Coat the beef with the flour.
Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until it's well browned, stirring often. Remove the beef from the saucepan. Pour off any fat.
Stir the vegetable juice, broth, onion, bay leaf, thyme and black pepper in the saucepan and heat to a boil. Return the beef to the saucepan. Reduce the heat to low. Cover and cook for 2 hours.
Stir in the carrots, potatoes and celery. Cover and cook for 1 hour or until the beef is fork-tender and the vegetables are tender. Remove and discard the bay leaf before serving.

Nutritional Values per Serving using Swanson Beef Broth: Calories 358, Total Fat 13g, Saturated Fat 3g, Cholesterol 49mg, Sodium 844mg, Total Carbohydrate 37g, Dietary Fiber 6g, Protein 23g, Vitamin A 185%DV, Vitamin C 67%DV, Calcium 8%DV, Iron 21%DV

Nutritional Values per Serving using Swanson Beef Stock: Calories 364, Total Fat 13g, Saturated Fat 3g, Cholesterol 49mg, Sodium 673mg, Total Carbohydrate 38g, Dietary Fiber 6g, Protein 24g, Vitamin A 188%DV, Vitamin C 67%DV, Calcium 9%DV, Iron 22%DV


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