Slow Cooker Italian Beef Stew

By carvalhohm

Ingredients

• 1 pound beef stew meat
• 1 teaspoon beef base
• 3 large carrots, cut into 1-inch pieces (2 cups)
• 2 medium stalks celery, cut into 1-inch pieces (1 1/2 cups)
• 2 cloves garlic, finely chopped
• 1 medium onion, coarsely chopped (1 1/2 cups)
• 1/4 teaspoon pepper
• 1 can (19 ounces) cannellini (white kidney) beans, rinsed and drained
• 1 can (28 ounces) crushed tomatoes in puree, undrained
• 1 jar (12 ounces) beef gravy
• 2 teaspoons Italian seasoning
• 1 teaspoon sugar
• 2 cups frozen cut green beans (from 1-pound bag)

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

1 Place beef, beef base, carrots, celery, garlic, onion, pepper, kidney beans, tomatoes and gravy in order listed in 3 1/2- to 4-quart slow cooker.
2 Cover and cook on low heat setting 10 to 12 hours.

3 Stir in Italian seasoning, sugar and frozen green beans. Increase heat setting to high. Cover and cook 15 minutes or until green beans are tender.

Expert Tips:

If you can't find white kidney beans, red ones will taste just fine.

Italian seasoning is added at end to preserve its flavor.

Calories 340