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Source: Campbell's Recipes
Tagged With: 6 servings (about 1 cup each)
Slow Cooker Veggie Beef Stew
Don't have time to cook dinner this evening?  Not to worry...you can put together this savory stew in the morning and let it slow cook all day.  Dinner is ready when you are.
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Serves: 6 servings (about 1 cup each)
Prep Time: 15 minutes
Cook Time: 600 minutes
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2 tablespoons oil
1 1/2 pounds beef for stew, cut into 1-inch pieces
1 bag (about 24 ounces) frozen vegetables for stew
1 beef bouillon cube
1 1/2 cups V8® 100% Vegetable Juice
1 tablespoon all-purpose flour
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon garlic salt




Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.
Place the beef, vegetables and bouillon cube in a 3 1/2-quart slow cooker. Stir the vegetable juice, flour, basil, oregano, thyme, rosemary and garlic salt in a medium bowl and pour it into the slow cooker.
Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender.
Time-Saving: This recipe may also be cooked on HIGH for 5 to 6 hours.


Notes:
Nutritional Values per Serving using V8 100% Vegetable Juice: Calories 379, Total Fat 16g, Saturated Fat 4g, Cholesterol 74mg, Sodium 727mg, Total Carbohydrate 27g, Dietary Fiber 1g, Protein 30g, Vitamin A 165%DV, Vitamin C 68%DV, Calcium 7%DV, Iron 30%DV

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