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Stove Top Instructions. In a dutch oven, add the olive oil and brown the beef with some salt and pepper. Next, add the rest of the ingredients, stir, bring to a boil, place the lid on top, and let the soup simmer for 2-3 hours or once the beef has tenderized to your liking. Remove the bay leaf and serve.


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Season the beef with black pepper. Coat the beef with 2 tablespoons flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef.


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Step 1 Cook the beef, onion and garlic powder in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Step 2 Stir the soup.


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Step 3. Cover and cook, skimming broth from time to time, until the beef is tender, about 1½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste.


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Recipes Using Tomato Soup. Who would guess Campbell's® Tomato Soup could be so versatile! It's not only delicious as a soup, but it also forms the base for these easy, great tasting recipes. Surprise your family and open up possibilities by adding a different recipe to your menu each week!


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Peel a potato. Chop it up. Put it in a blender with half a cup of water and blitz until it has formed a smooth liquid. When your stew has cooked down and the meat is soft enough, add the potato water to the stew and stir through over medium heat until the potato tastes cooked and stew has thickened.


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Step 2. 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. Step 3. Stir the tomato juice, broth, onion and black pepper in the saucepot and heat to a boil. Return the beef to the saucepot.


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Instructions. Heat olive oil n a large enamel-coated dutch oven over medium heat. Add in onion and whole garlic cloves, sprinkle in ½ teaspoon salt and pepper and sauté for 5 minutes, until onion begins to become translucent and brown a little. Throw in the basil near the end of sautéing the onions.


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Hearty Beef & Vegetable Stew Knorr. green bell pepper, garlic, water, onions, Knorr® Beef flavored Bouillon Cube and 11 more. The Best Campbell Tomato Soup Stew Recipes on Yummly | Quick And Creamy Tomato Soup, Smokey Tomato Soup With Chickpeas, Roasted Tomato Soup With Blue Cheese Croutons.


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Preheat the oven to 250°. Add the raw beef and and all of the vegetables (except the mushrooms and peas) to a large stew pot. Add the undiluted soups and mix everything together well. Place the bay leaves on top of the mixture. The mixture will look quite dry at this point. Bake the stew with lid on for 5 hours.


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Directions. Place flour in a large shallow dish. Add beef, a few pieces at a time, and turn to coat. In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Combine the tomato soup, water or wine, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery.


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Heat a large pot over medium heat with the olive oil. Add the chopped onion and cook for 5 minutes until softened, stirring. Next add in the garlic and stir, cooking for a minute more, then add in the salt, pepper, oregano and sugar. Stir and cook for another minute, then stir in the can of tomato paste.


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Preheat oven to 275°F. Grease a large casserole. Put meat, carrots, potatoes, onions, and bay leaf into casserole. In a bowl, combine tomato soup and 1/2 cup of red wine. Pour into casserole. Cover and bake for 4 hours. Remove cover and stir. Add peas, mushrooms (if using), and remaining 1/2 cup of red wine. Cook for 1 hour.


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Heat large non-stick skillet,lightly coated with cooking spray over medium-high heat. Cook beef cubes until browned on all sides,stirring often. Stir in soup,broth,Worcestershire sauce and vegetables. Heat to a boil. Reduce heat to low.


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Drizzle olive oil in a large dutch oven or pot on medium high heat until oil is hot and glistening. Add cubed beef and sear meat on all sides, about 5 minutes. Add in the rest of the ingredients and bring to a boil. Cover and simmer for about 2 to 3 hours, until meat and veggies are tender. Serve and enjoy!


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Steps to Make It. Combine the stew beef, tomato soup, tomato paste, water, Gravy Master, potatoes, carrots, onion, seasoned salt, and pepper in the slow cooker. Cover and cook on LOW for about 8 to 10 hours. Add the peas in the last 30 minutes.