Sunday Beef Stew

Products you'll need:

CAMPBELL’S® Ready to Use Beef Broth

CAMPBELL’S® Ready to Use Beef Broth

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  • 24 oz (679 g) boneless beef sirloin steak, chopped
  • 2 cups (500 mL) onions chopped
  • 2 cups (500 mL) carrots chopped
  • 2 cups (500 mL) celery chopped
  • 4 cloves garlic minced
  • 1 tsp (5 mL) dried thyme coarsely chopped
  • 1 tsp (5 mL) dried rosemary leaves coarsely chopped
  • 1 cup (250 mL) all-purpose flour
  • 1 tbsp (15 mL) salt
  • 1 tbsp (15 mL) pepper
  • 1/4 cup (60 mL) olive oil
  • 1 piece bay leaf
  • 6 pieces Yellow flesh potatoes chopped
  • 2 cartons CAMPBELL’S® Ready to Use Beef Broth


  1. Lightly coat the beef cubes with flour. Put the olive oil in a dutch oven pot. Seer the beef cubes on high heat.
  2. Remove the beef from the pot.
  3. Add vegetables to the same pot and sautee.
  4. Add garlic after vegetables have been in the pot for 3 mins.
  5. Add the thyme and rosemary and bay leaf.
  6. Add the beef back into the mixture
  7. Add 2 packages of Campbell's Beef Broth
  8. Bring mixture to a boil.
  9. Cover pot and lower heat to simmer for 1 hour.
  10. Add chopped potatoes. Cover and simmer for another 30 min.
  11. Remove from heat. Let it rest for 15 min and serve.

Ratings & Reviews

  • Nicole R.

    January 7, 2014

    Rating by Nicole

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  • claude m.

    October 3, 2013

    Rating by claude

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  • Debbie H.

    November 2, 2011

    Review by Debbie H.

    I would like to know the nutritional info for this how may carbs, fiber, fat, portein..etc.

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