Slow Cooker Tuscan Beef Stew

Put this savory dish together in the morning and come home to a hearty
and mouthwatering dish that's ready when you are!

Slow Cooker Tuscan Beef Stew
from Campbell's Kitchen

Prep Time: 15 min. Cook Time: 8 hr.

1 can (10 3/4 ounces) Campbell's(R) Condensed Tomato Soup (Regular,
Healthy Request(R) or 25% Less Sodium)
1 can (10 1/2 ounces) Campbell's(R) 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

Directions:
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.
Serves 8.

Kitchen Clip:
Serve with Pepperidge Farm(R) Parkerhouse Rolls and a crisp green salad.
Received on Fri Jan 16 16:12:21 2009