Friday, November 17, 2006

Dear Jerry,

This quick-cooking stew is surprisingly rich, flavorful, and enormously satisfying.

Shortcut Beef Stew
from Campbell's Kitchen

Prep/Cook Time: 20 min.

Ingredients:

1 tbsp. vegetable oil

1 lb. boneless beef sirloin steak, 3/4" thick, cut into 1" cubes

1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup

1 can (10 1/2 oz.) Campbell's® Condensed French Onion Soup

1 tbsp. Worcestershire sauce

1 bag (24 oz.) frozen vegetables for stew (potatoes, carrots, celery)*

Directions:

HEAT oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.
ADD soups, Worcestershire and vegetables. Heat to a boil. Cover and cook over low heat 10 min. or until vegetables are tender. Serves 4.

TIP: *Substitute 5 cups frozen vegetables (carrots, small whole onions, cut green beans, cauliflower, zucchini, peas or lima beans) for frozen vegetables for stew.

		This stew freezes well, so make a double batch and put some away for another night.
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		Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. ~ Fran Lebowitz

Campbell Soup Company
Camden, NJ U.S.A. 08103-1701