Cooking Directions

• 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 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