Return

Recipe

A A A

Total Time:
Prep Time: 15 min
Cook Time: 480 min

Set Timer

Hours

Minutes

START

00:58:12 STOP

Time done! Reset

Ingredients

For 8 Servings

Change number of servings

Servings:

US Metric

Change

1 (10.75 oz) can campbell's condensed tomato soup (regular or 25% less sodium)
1 (10.5 oz) can campbell's condensed beef broth
1/2 cup burgundy wine or other dry red wine or water
1 tsp dried italian seasoning, crushed
1/2 tsp garlic powder
1 (14.5 oz) can diced tomatoes with italian herbs
3 large carrots , cut into 1-inch pieces
2 lb beef for stew , cut into 1-inch pieces
2 (16 oz) cans white kidney beans ( cannellini), rinsed and drained

Directions

Step By Step View

1 Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3 1/2-quart slow cooker.
2 Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
3 Stir in the beans. Turn the heat to HIGH. Cook for 10 minutes or until the mixture is hot.

Directions

1. Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3 1/2-quart slow cooker.

2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

3. Stir in the beans. Turn the heat to HIGH. Cook for 10 minutes or until the mixture is hot.

Prew Next Step 1 of 4
or use arrow keys

Recipe of Health

Get Your Recipe of Health!

Follow RecipeOfHealth on Facebook!

Scroll to top