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STEW: Beef Vegetable Stew

Source of Recipe

Schwan's


List of Ingredients

2 pouches Schwan's Beef Tips and Gravy
1 bag Schwan's Vegetable Stew Blend

1. Place Beef Tips and Gravy in slow cooker. Top with Vegetable Stew Blend. Cook on high 2 hours.

2. Reduce heat to medium and cook for additional 2 to 4 hours. (For unattended method, cook for 8 to 10 hours on low to medium heat. Makes 6 (2 cup) servings.


Recipe

Serving Suggestion:
For homemade BREAD BOWLS, use Schwan's Frozen Bread Dough. Each loaf yields 3 - 2 cup bread bowls and can be prepared in advance and refrigerated or frozen.

Spray baking sheet with cooking spray. Divide slightly thawed loaves into thirds, place on baking sheet and lightly spray with cooking spray. Cover with plastic wrap. Let rise at room temperature for 5 to 6 hours.

Preheat oven to 350°F. To form bread bowl, turn souffle-type-baking dish* (approx. 2 to 3 cup capacity) **upside-down on baking sheet; lightly spray outside of dish with cooking spray. Place dough on base of dish and press down evenly over sides to form bowl. Repeat process for desired number of bread bowls. Bake for 30-35 minutes. Remove from soufflé dishes and let cool. Fill with stew.

NOTE: If souffle-type dish is not available, follow these instructions to form bread bowl mold: use a 3-cup capacity mixing bowl, line inside with a sheet of aluminum foil, press down to form shape of bowl and let excess foil hang over edges. Stuff bowl with crumpled sheets of foil until completely filled and level. Fold excess liner foil over crumpled foil to form the baking mold. Remove from bowl and shape so sides and bottom are squared
off. **Continue as directed above.