Slow Cooked Greek-Style Beef Stew
Slow-cooking this stew gives you mouthwatering beef and tender vegetables. But what makes it Greek-style? It's the addition of just the right amount of bay leaf, cinnamon and cloves.
Ingredients
2 pounds boneless beef bottom round (rump) roast 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 baby carrots
2 tablespoons all-purpose flour
1.75 cups Swanson® Beef Broth
5.5 ounces can V8® 100% Vegetable Juice
1 tablespoon packed brown sugar
6 cups medium egg noodles, cooked according to package directions
1 bouquet garni
1 cheesecloth
0.5 teaspoon whole cloves
1 cinnamon stick
1 bay leaf
1 bag (16 ounces) frozen whole small white onion
1 bag (16 ounces) fresh or frozen baby carrots
2 tablespoons all-purpose flour
1.75 cups Swanson® Beef Broth
5.5 ounces can V8® 100% Vegetable Juice
1 tablespoon packed brown sugar
6 cups medium egg noodles, cooked according to package directions
1 bouquet garni
1 cheesecloth
0.5 teaspoon whole cloves
1 cinnamon stick
1 bay leaf
Instructions
Place the beef, onions and carrots into a 4-quart slow cooker. Sprinkle with the flour and toss to coat.
Stir the broth, vegetable juice and brown sugar in a medium bowl until the mixture is smooth. Pour the broth mixture 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 the beef mixture over the noodles.
Stir the broth, vegetable juice and brown sugar in a medium bowl until the mixture is smooth. Pour the broth mixture 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 the beef mixture over the noodles.
Slow Cooked Greek-Style Beef Stew
Slow-cooking this stew gives you mouthwatering beef and tender vegetables. But what makes it Greek-style? It's the addition of just the right amount of bay leaf, cinnamon and cloves...
Directions
Print
Place the beef, onions and carrots into a 4-quart slow cooker. Sprinkle with the flour and toss to coat.
Stir the broth, vegetable juice and brown sugar in a medium bowl until the mixture is smooth. Pour the broth mixture 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 the beef mixture over the noodles.
Ingredients
2 pounds boneless beef bottom round (rump) roast 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 baby carrots
2 tablespoons all-purpose flour
1.75 cups Swanson® Beef Broth
5.5 ounces can V8® 100% Vegetable Juice
1 tablespoon packed brown sugar
6 cups medium egg noodles, cooked according to package directions
1 bouquet garni
1 cheesecloth
0.5 teaspoon whole cloves
1 cinnamon stick
1 bay leaf
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