Coat the beef with the flour.Heat the oil in an 8-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the saucepot. Pour off any fat.Stir the tomato juice, broth, onion and black pepper in the saucepot and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 hour.Stir in the carrots and potatoes. Cover and cook for 1 hour or until the beef is fork-tender and the vegetables are tender.
2 pounds beef for stew, cut into 1-inch cubes3 tablespoons all-purpose flour2 tablespoons vegetable oil4 cups Campbell’s® Tomato Juice1.75 cups Swanson® Beef Broth1 medium onion, chopped (about 1/2 cup)0.25 teaspoon ground black pepper6 large carrot, cut into 2-inch pieces (about 6 cups)6 medium potato, cut into quarters (about 6 cups)
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