Homestyle Beef Stew for a Crowd
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
1.75 cups Swanson® Beef Broth
1 medium onion, chopped (about 1/2 cup)
0.25 teaspoon ground black pepper
6 large carrot, cut into 2-inch pieces (about 6 cups)
6 medium potato, cut into quarters (about 6 cups)
3 tablespoons all-purpose flour
2 tablespoons vegetable oil
4 cups Campbell’s® Tomato Juice
1.75 cups Swanson® Beef Broth
1 medium onion, chopped (about 1/2 cup)
0.25 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
Coat the beef with the flour.
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.
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.
Stir in the carrots and potatoes. Cover and cook for 1 hour or until the beef is fork-tender and the vegetables are tender.
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.
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.
Stir in the carrots and potatoes. Cover and cook for 1 hour or until the beef is fork-tender and the vegetables are tender.
Homestyle Beef Stew for a Crowd
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 practicall...
Directions
Print
Coat the beef with the flour.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.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.Stir in the carrots and potatoes. Cover and cook for 1 hour or until the beef is fork-tender and the vegetables are tender.
Ingredients
2 pounds beef for stew, cut into 1-inch cubes3 tablespoons all-purpose flour2 tablespoons vegetable oil4 cups Campbell’s® Tomato Juice1.75 cups Swanson® Beef Broth1 medium onion, chopped (about 1/2 cup)0.25 teaspoon ground black pepper6 large carrot, cut into 2-inch pieces (about 6 cups)6 medium potato, cut into quarters (about 6 cups)
Beefy Cornbread Casserole
A BBQ twist punches up this version of a t...
Texas Cowboy Chili
Ready in under an hour, you can spoon up l...
Beefy Pasta Skillet
This dish features ground beef and onion s...
Instant Pot?® Pot Roast
When you make our recipe for Instant Pot®...