Slow Cooker Veggie Beef Stew

Campbell's Slow Cooker Veggie Beef Stew Recipe

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.

At a glance

Prep

15 min.

Total

10 hr. 15 min.

Serves

6

Servings: about 1 cup each

Cook: 10 hr.

Made With

  • V8® 100% Vegetable Juice

    V8® 100% Vegetable Juice

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What You'll Need

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

How to Make It

  • 1

    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.

  • 2

    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.

  • 3

    Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender.

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Recipe Nutritional Information

Made With

V8 100% Vegetable Juice

calories

379

totalfat

16g

saturatedfat

4g

cholesterol

74mg

sodium

727mg

totalcarbohydrate

27g

dietaryfiber

1g

protein

30g

vitamina

165%DV

vitaminc

68%DV

calcium

7%DV

iron

30%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Time-Saving: This recipe may also be cooked on HIGH for 5 to 6 hours.
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RID#25960

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