Description
A recipe for Slow-Cooker Tuscan Beef Stew

Ingredients

• 1 can (10 3/4 ounces) Campbell's Tomato Soup
  
• 1 can (10 1/2 ounces) Campbell's Beef Broth
  
• 1/2 cup Burgundy, other dry red wine or water
  
• 1 teaspoon dried Italian seasoning, crushed
  
• 1/2 teaspoon garlic powder
  
• 1 can (14 1/2 ounces) diced Italian-style tomatoes, undrained
  
• 3 large carrots, cut into 1-inch pieces
  
• 2 pounds beef for stew, cut into 1-inch pieces
  
• 2 cans (about 16 ounces each) white kidney (cannellini) beans, rinsed and drained

Preparation
Prep: 15 minutes Cook: 8 to 9 hours

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

2. Cover and cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours) or until meat and vegetables are fork-tender.

3. Stir in beans. Turn heat to HIGH. Cook 10 minutes more.

Nutrition
no information available

Serves
Makes: 8 servings

Variations
no information available