Campbells Cookbook by Campbell Soup Company

By Campbell Soup Company

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HIG to heat STIR in beans. Turn *Or on HIGH 4 to 5 hr. 41 Swanson ® Herb-Simmered Beef Stew 2 lb. beef for stew, cut into 1” cubes Freshly ground pepper 2 tbsp. all-purpose flour 2 tbsp. olive oil 3 cups thickly sliced mushrooms 3 cloves garlic, minced 1/2 tsp. ) SWANSON Beef Broth or Lower Sodium Beef Broth 3 cups fresh or frozen baby carrots 12 whole baby red-skinned potatoes, with a strip of peel removed in center SEASON beef with pepper and coat with flour. Heat oil in saucepot. Add beef and cook until browned, stirring often.

Add mushrooms, garlic, herbs and bay leaf and cook until mushrooms are tender and liquid evaporates. Add broth. HEAT to a boil. Cover and cook over low heat 45 min. ADD carrots and potatoes. Heat to a boil. Cover and cook over low heat 30 min. or until done. Remove bay leaf. Serves 6. 42 47 Suppers r ® Slow-Cooke ’s ll e b p ❖ Cam i❖ & Bean Chil f e e B ty r a e H . e: 8 to 10 hr . • Cook Tim in m 5 1 : e Prep Tim und beef 11⁄2 lb. gro ed ion, chopp 1 large on d arlic, mince mato Soup 2 cloves g3 BELL’S To P M A C ) z.

Le Broth Vegetab in Time: 25 m S t u f f in g . chestnuts, ) sliced water z. o (8 n ca 1 drained opped fresh ps coarsely ch cu 2 spinach RM Herb PERIDGE FA 4 cups PEPed Stuffing Season onion and mushrooms, carrots and Add in saucepot. uffing. HEAT butter boil. Stir in st a to t ea H until tender. d spinach , chestnuts an ADD broth Mix lightly. Serves 8. 36 cook Swanson® Ult ra Creamy Ma shed Potatoes Prep/Cook Tim e: 25 min. 2 cans (14 oz . each) SWAN SON C Natural Goodn ™ ess Chicken hicken Broth or (3 1⁄2 cups) Broth 5 large potato es, cu 1 ⁄2 cup light crea t into 1” pieces (about 7 1⁄2 cups) m 2 tbsp.

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