Shelly's Recipe

TUSCAN BEEF STEW - Crock Pot

Category: Stews

1 can (10 3/4 oz) condensed tomato soup
1 can (10 1/2 oz) 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 (about 14 1/2 oz) can 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 (16 oz) cans 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 crock pot. Cover and cook on LOW for 8 to 9 hoursor on HIGH for 4 to 5 hours 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. Serves: 8