Slow Cooker Asian Tomato Beef

Campbell's Slow Cooker Asian Tomato Beef Recipe

Spend just 10 minutes putting this recipe together earlier in the day, and come home to a tender beef and broccoli dish that's as good as a restaurant entrée.

At a glance

Prep

10 min.

Total

7 hr. 25 min.

Serves

8

Servings: about 1 1/2 cups each

Cook: 7 hr. 15 min.

Made With

  • Campbell’s® Condensed Tomato Soup

    Campbell’s® Condensed Tomato Soup

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

2 cans (10 3/4 ounces each ) Campbell’s® Condensed Tomato Soup
1/3 cup soy sauce
1/3 cup apple cider vinegar
1 1/2 teaspoons garlic powder
1/4 teaspoon ground black pepper
3 pounds boneless beef round steaks, cut into strips
6 cups broccoli florets
6 cups Hot cooked white rice

How to Make It

  • 1

    Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker.

  • 2

    Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender.

  • 3

    Stir in the broccoli.  Increase the heat to HIGH.  Cover and cook for 15 minutes or until the broccoli is tender-crisp.  Serve the beef mixture with the rice.

Full Screen View

  • Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
  • Serving Suggestion: Serve with steamed diced carrots. For dessert serve oatmeal raisin cookies.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#25332

Your Recently Viewed Recipes