Slow Cooker Tuscan Beef Stew
Beef simmers slowly with tomatoes, red wine, cannellini beans and Italian seasoning to make a mouthwatering, Mediterranean-inspired stew.
Ingredients
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Beef Broth
0.5 cup burgundy wine or other dry red wine or water
1 teaspoon dried Italian seasoning, crushed
0.5 teaspoon garlic powder
1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano
3 large carrot, peeled and 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 cannellini beans, rinsed and drained
1 can (10 1/2 ounces) Campbell’s® Condensed Beef Broth
0.5 cup burgundy wine or other dry red wine or water
1 teaspoon dried Italian seasoning, crushed
0.5 teaspoon garlic powder
1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano
3 large carrot, peeled and 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 cannellini beans, rinsed and drained
Instructions
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.
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.
Slow Cooker Tuscan Beef Stew
Beef simmers slowly with tomatoes, red wine, cannellini beans and Italian seasoning to make a mouthwatering, Mediterranean-inspired stew.
Directions
Print
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.
Ingredients
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup1 can (10 1/2 ounces) Campbell’s® Condensed Beef Broth0.5 cup burgundy wine or other dry red wine or water1 teaspoon dried Italian seasoning, crushed0.5 teaspoon garlic powder1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano3 large carrot, peeled and cut into 1-inch pieces (about 2 cups)2 pounds beef for stew, cut into 1-inch pieces2 cans (about 15 ounces each ) white cannellini beans, rinsed and drained
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