Campbell's Beef Stew Slow Cooker Sauces

12 oz

$2.28 each($0.19 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

A delicious sauce with rich, hearty flavors and hints of vegetables and red wine. Simply combine the sauce, beef, potatoes and carrots and let your slow cooker do the work. Just like mom used to make!

Highlights

Nutrition Facts
About 5 servings per container
Serving Size
0.25 Cup
- Amount Per Serving
  Calories
  40
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  600mg
  26%
- Potassium
  60mg
  0%
- Calcium
  10mg
  0%
- Iron
  0.1mg
  0%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Water, Tomato Puree (Water, Tomato Paste), Beef Stock (Water, Dehydrated Concentrated Beef Stock), Modified Food Starch, Potatoes (Dehydrated), Salt, Contains Less than 2% of: Burgundy Wine, Shiitake Mushroom Flavoring (Natural Flavor [Milk], Water Salt), Natural Flavoring, Wheat Flour, Butterfat, Onions (Dehydrated), Yeast Extract, Maltodextrin, Sugar, Garlic (Dehydrated), Spices, Dextrose, Onion Extract, Beef Tallow, Caramel Color, Beef (Dehydrated), Xanthan Gum.
Allergens and safety warnings
Contains: wheat, milk.,Do not purchase if open or torn.
Beef Stew: You will need: 2-1/2 to 3 lb. boneless beef chuck roast [cut in 1 inch pieces]. 2 cups peeled thickly sliced carrots (cut in 1-1/2 pieces). 2 cups cubed Yukon Gold potatoes, unpeeled (cut in 1-1/2 pieces). 1 pouch Campbell’s Hearty Beef Stew Sauce 1 cup frozen peas. Tip: Also great with beef bottom round. Oven: 1. Place beef, carrots and potatoes into dutch oven. Stir in sauce. Cover. 2. Bake at 325 degrees F for 3 to 3-1/2 hr. or until beef is fork-tender. Stir in peas. Other Cooking Methods: Stovetop: Place beef, carrots and potatoes into dutch oven. Stir in sauce and heat to a boil. Reduce heat to low. Cover and cook for 1 to 1-1/2 hr. or until beef is fork-tender. Stir in peas. Slow Cooker: Layer carrots, potatoes and beef in 6-qt. slow cooker. Pour sauce over all. Cover and cook on LOW for 7 to 8 hr. [or HIGH for 4 to 5 hr.) or until beef is fork-tender. Stir in peas. Multi-Cooker: Layer carrots, potatoes and beef in 6-qt. multi-cooker. Pour in sauce. Pressure cook on High pressure, setting timer for 20 min. Press Cancel and quick release pressure. Stir in peas. Promptly refrigerate unused product in separate container. Do not microwave. Best if used by date on package.