Slow Cooker Tuscan Beef Stew
Beef simmers slowly with tomatoes, red wine, cannellini beans and
Italian seasoning to make a mouthwatering, Mediterranean-inspired stew.
Serves: 8 servings (about 1 1/2 cups each)
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 can (10 1/2 ounces) 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 can (14.5 ounces) diced tomatoes with Italian herbs
3 large carrots, cut into 1-inch pieces (about 2 cups)
2 pounds beef for stew, cut into 1-inch pieces
2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed
and drained
Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes,
carrots and beef in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 8 to 9 hours* or until the beef is
fork-tender.
Stir in the beans. Increase the heat to HIGH. Cook for 10 minutes or
until the mixture is hot.
* Or on HIGH for 4 to 5 hours.
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