Braised Beef with Garden Vegetables and Herbs

Campbell's Kitchen 0

"Succulent beef cubes are accented with vegetables and herbs in a delicate sauce made with Campbell's® V8® Butternut Squash Soup. "

Ingredients 1 h 45 m {{adjustedServings}} servings 537 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 34.2 g
  • 68%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 533 mg
  • 21%

Based on a 2,000 calorie diet

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  1. Season the beef with the black pepper.
  2. Spray a 6-quart saucepot with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook until it's well browned, stirring often. Add the onion and garlic and cook until the onion is tender-crisp.
  3. Stir the soup in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
  4. Add the potato and carrots to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Garnish with parsley, if desired.
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Reviews 3

  1. 3 Ratings


My husband really loved the flavor of this stew. The meat was so tender and the vegetables were fantastic. I will definitely make this again.


Doubled the recipe, used 32 oz container of Trader Joe's Butternut Squash soup. The soup makes a nice thick stew, but it needed a little zip of flavor. My husband added some curry powder to his - changing it completely - and that was fantastic.

Laura Ann

This was delicious! My family of 4 kids and 5 afukta all loved it even though we have some picky eaters in that mix. I made a few changes though. First I used a large beef chuck roast which I coated in flour, garlic, and pepper then browned in oil. Then I put that beef in the crock pot along with sliced mushrooms, onions, and minced garlic. Added enough pasta sauce to make sure everything had a coatingof it. Cooked on low for 10-12hrs and served over rice.