Greek Beef Stew Slow-cook |
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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 6 |
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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 |
1 bag (16 ounces) frozen whole small white onion |
1 bag (16 ounces) fresh or frozen whole baby carrots |
2 tbsp. all-purpose flour |
1 3/4 cups swanson® beef broth (regular, 50% less sodium or certified organic) |
1 can (5.5 ounces) v8® 100% vegetable juice |
1 tbsp. packed brown sugar |
bouquet garni |
hot cooked egg noodles |
Directions:
1. Place the beef, onions and carrots into a 3 1/2- to 6-quart slow cooker. Sprinkle with the flour and toss to coat.
2. 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.
3. 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.
4. *Or on HIGH for 4 to 5 hours
5. -.
6. 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.
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