Slow Cooker Tuscan Beef Stew

SERVINGS

Serves:  8

INGREDIENTS

1 can (10 3/4 ounces) Condensed Tomato Soup
1 can (10 1/2 ounces) 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 (about 14 1/2 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 16 ounces each) white kidney beans (cannellini), rinsed and drained

DIRECTIONS

1. Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beefin 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, or on HIGH for 4 to 5 hours.
   
3. Stir in the beans. Turn the heat to HIGH. Cook for 10 minutes or until the mixture is hot.
   

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