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Greek Beef stew slow-cook Recipe

  • 6servings
  • 480minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, C, D, P
MineralsZinc, Copper, Silicon, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 -to

  2. 2 1/2-pounds boneless beef bottom round roasts or chuck pot roast , cut into 1-inch pieces

  3. 1 bag (16 ounces) frozen whole small white onion

  4. 1 bag (16 ounces) fresh or frozen whole baby carrots

  5. 2 tbsp. all-purpose flour

  6. 1 3/4 cups Swanson® beef broth (regular, 50% Less Sodium or Certified Organic)

  7. 1 can (5 1/2 ounces) V

  8. 8® 100% vegetable juice

  9. 1 tbsp. packed brown sugar

  10. bouquet garni

  11. Hot cooked egg noodles

Instructions Jump to Ingredients ↑

  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. 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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