Braised Beef with Garden Vegetables and Herbs |
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Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 4 |
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Succulent beef cubes are accented with vegetables and herbs in a delicate sauce made with Campbell's® V8® Butternut Squash Soup. Ingredients:
1 pound boneless beef for stew, cut into 1-inch cubes |
ground black pepper |
vegetable cooking spray |
2 medium onions, cut into wedges |
2 cloves garlic, minced |
1 (18.3 ounce) carton campbell's® v8® butternut squash soup |
1 large potato, cut into cubes |
2 medium carrots, cut into 2-inch pieces |
fresh parsley |
Directions:
1. Season the beef with the black pepper.
2. Spray a 6-quart saucepot with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook until it's well browned, stirring often. Add the onion and garlic and cook until the onion is tender-crisp.
3. Stir the soup in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
4. Add the potato and carrots to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Garnish with parsley, if desired.
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