December 7, 2008

Slow Cooker Tuscan Beef Stew

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
1 can (10 1/2 ounces) 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 can (about 14 1/2 ounces) diced tomatoes with Italian herbs
3 large carrots, cut into 1-inch pieces (about 2 cups)
2 lb. beef for stew, cut into 1-inch pieces
2 cans (about 16 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. Turn the heat to HIGH. Cook for 10 minutes or until the mixture is hot.

* Or on HIGH for 4 to 5 hours.

From: Campbell's Kitchen
Prep: 15 minutes
Cook: 8 hours
Serves: 8

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