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Source: Campbell's Recipes
Tagged With: 6 servings
Slow Cooker Swiss Steak Dinner
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.
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Serves: 6 servings
Prep Time: 15 minutes
Cook Time: 480 minutes
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1 boneless beef round steak (about 1 1/2 pounds), cut into 6 pieces
1/2 pound new potato, cut into quarters
1 1/2 cups fresh or frozen whole baby-cut carrots
1 medium onion, sliced (about 1/2 cup)
1 can (about 14.5 ounces) diced tomatoes with Italian herbs
1 can (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.
Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.
Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.





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