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 vegetable oil
1 1/2 pounds beef for stew, cut into 1-inch pieces
1 bag (about 24 ounces) frozen vegetable blend for stew (carrots, onion, potatoes, celery)
1 beef chicken flavored 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, 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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  • 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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