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 pieces1 bag (16 ounces) frozen whole small white onion1 bag (16 ounces) fresh or frozen baby carrots2 tablespoons all-purpose flour1.75 cups Swanson® Beef Broth5.5 ounces can V8® 100% Vegetable Juice1 tablespoon packed brown sugar6 cups medium egg noodles, cooked according to package directions1 bouquet garni1 cheesecloth0.5 teaspoon whole cloves1 cinnamon stick1 bay leaf
Instant Pot?® Pot Roast
When you make our recipe for Instant Pot®...
Cheesy Jack Tacos
Need a quick dinner that everyone will lov...
Slow Cooker Hearty Beef & Bean Chil...
Since this chili slowly simmers all day lo...
Homestyle Beef Stew for a Crowd
It takes just a few minutes to put togethe...