Slow Cooker Tuscan Beef Stew |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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Beef simmers with tomatoes, red wine, cannellini beans and Italian seasoning for a Mediterranean-inspired stew. Ingredients:
1 (10.75 ounce) can campbell's® condensed tomato soup (regular or 25% less sodium) |
1 (10.5 ounce) can campbell's® condensed beef broth |
1/2 cup burgundy wine or other dry red wine or water |
1 teaspoon dried italian seasoning, crushed |
1/2 teaspoon garlic powder |
1 (14.5 ounce) can diced tomatoes with italian herbs |
3 large carrots, cut into 1-inch pieces |
2 pounds beef for stew, cut into 1-inch pieces |
2 (16 ounce) cans white kidney beans (cannellini), rinsed and drained |
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.
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