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Beef Stew

  • prep time: 10 min
  • total time: 3 hr 20 min
  • serves: 5 people
  • calories: 479 1 serving
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Ingredients

  • 2 1/2 to 3 pounds boneless beef chuck roast, cut into 1-inch pieces
  • 4 medium carrot, peeled and cut in 1 1/2-inch pieces (about 2 cups)
  • 2 medium Yukon Gold potato, unpeeled, cut into 1 1/2-inch pieces (about 2 cups)
  • 1 pouch (12 ounces) Campbell's® Hearty Beef Stew Cooking Sauce
  • 1 cup frozen peas
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Ingredients

  • 2 1/2 to 3 pounds boneless beef chuck roast, cut into 1-inch pieces
  • 4 medium carrot, peeled and cut in 1 1/2-inch pieces (about 2 cups)
  • 2 medium Yukon Gold potato, unpeeled, cut into 1 1/2-inch pieces (about 2 cups)
  • 1 pouch (12 ounces) Campbell's® Hearty Beef Stew Cooking Sauce
  • 1 cup frozen peas
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Instructions
Step 1

Heat the oven to 325°F.  Place the beef, carrots and potatoes into a 4-quart Dutch oven.  Stir in the sauce.  Cover.

Step 2

Bake for 3 to 3 1/2 hours or until the beef is fork-tender.  Stir in the peas.  Cover and let stand for 10 minutes before serving.

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We have a love/hate relationship with beef stew.  The hands-off cooking?  Love.  Having to figure out the seasonings and how to get the sauce the perfect consistency?  Hate.  Good news - using this beef stew cooking sauce, all you need to add is the beef and the vegetables, and you can even choose your favorite way to cook - stovetop, oven, slow cooker or multi-cooker- it works with them all.  You don't even need to brown the beef!  Just throw everything together and let it cook low and slow for perfectly-seasoned tender beef and vegetables in a rich sauce that you'll want to serve with crusty bread for dipping.

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Ingredients

  • 2 1/2 to 3 pounds boneless beef chuck roast, cut into 1-inch pieces
  • 4 medium carrot, peeled and cut in 1 1/2-inch pieces (about 2 cups)
  • 2 medium Yukon Gold potato, unpeeled, cut into 1 1/2-inch pieces (about 2 cups)
  • 1 pouch (12 ounces) Campbell's® Hearty Beef Stew Cooking Sauce
  • 1 cup frozen peas

Instructions

  • Tips

    • To make on the stovetop, place the beef, carrots and potatoes into a 4-quart Dutch oven.  Stir in the sauce and heat to a boil.  Reduce the heat to low.  Cover and cook for 1 to 1 1/2 hours or until the beef is fork-tender.  Stir in the peas and let stand for 10 minutes before serving.
    • To make in a slow cooker, layer the carrots, potatoes and beef in a 6-quart slow cooker.  Pour in the sauce.  Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) or until the beef is fork-tender and the vegetables are tender.  Stir in the peas and let stand for 10 minutes before serving.
    • To make in a multi-cooker, layer the carrots, potatoes and beef in a 6-quart multi-cooker.  Pour in the sauce.  Do not stir.  Pressure cook on High pressure, setting the timer for 20 min.  When done, press Cancel and quick release the pressure.  Stir in the peas and let stand for 10 minutes before serving.

  • Step 1

    Heat the oven to 325°F.  Place the beef, carrots and potatoes into a 4-quart Dutch oven.  Stir in the sauce.  Cover.

  • Step 2

    Bake for 3 to 3 1/2 hours or until the beef is fork-tender.  Stir in the peas.  Cover and let stand for 10 minutes before serving.

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Calories 479
Total Fat 18 g
Sat. Fat 7 g
Trans Fat 1 g
Cholesterol 160 mg
Sodium 830 mg
Total Carb 29 g
Dietary Fiber 5 g
Sugar 6 g
Protein 52 g
Vitamin D 1 %DV
Calcium 5 %DV
Iron 34 %DV
Potassium 23 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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