Cooking Directions

• 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.

Ingredients

• 2 pounds beef for stew, cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 4 cups Campbell’s® Tomato Juice
• 1.75 cups Swanson® Beef Broth
• 1 medium onion, chopped (about 1/2 cup)
• 0.25 teaspoon ground black pepper
• 6 large carrot, cut into 2-inch pieces (about 6 cups)
• 6 medium potato, cut into quarters (about 6 cups)