Greek Beef stew slow-cook
From mystic_river1 16 years ago
- 480 minutes to make
- Serves 6
Before you leave the house in the morning, you can simply put these ingredients in the slow cooker, and come home to a warm and wonderful supper that's ready when you are!
Ingredients
- 2 -to 2 1/2-pounds boneless beef bottom round roasts or chuck pot roast, cut into 1-inch pieces shopping list
- 1 bag (16 ounces) frozen whole small white onion shopping list
- 1 bag (16 ounces) fresh or frozen whole baby carrots shopping list
- 2 tbsp. all-purpose flour shopping list
- 1 3/4 cups Swanson® beef broth (regular, 50% Less Sodium or Certified Organic) shopping list
- 1 can (5.5 ounces) V8® 100% vegetable juice shopping list
- 1 tbsp. packed brown sugar shopping list
- bouquet garni shopping list
- Hot cooked egg noodles shopping list
How to make it
- Place the beef, onions and carrots into a 3 1/2- to 6-quart slow cooker. Sprinkle with the flour and toss to coat.
- Stir the broth, vegetable juice and brown sugar in a medium bowl. Pour over the beef and vegetables. Submerge the Bouquet Garni into the broth mixture.
- Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Remove the Bouquet Garni. Serve over the noodles.
- *Or on HIGH for 4 to 5 hours
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- Bouquet Garni: Lay a 4-inch square of cheesecloth flat on the counter. Place 1/2 teaspoon whole cloves, 1 cinnamon stick and 1 bay leaf in the center of the cloth. Bring the corners of the cloth together and tie with kitchen string into a bundle.
The Rating
Reviewed by 2 people-
I can't wait until beef stew comes up in the rotation again to try this. It sounds sooooo good. Thanks :)
donman
in Hammond loved it
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" It was excellent "