Slow Cooker Tuscan Beef Stew

By á-46

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
• 1 can (10 1/2 ounces) Campbell's® 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 (14.5 ounces) diced tomatoes with Italian herbs
• 3 large carrot , cut into 1-inch pieces (about 2 cups)
• 2 pound beef for stew , cut into 1-inch pieces
• 2 can (about 15 ounces each) white kidney beans (cannellini) , rinsed and drained

Preparation

Step 1

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.Or on HIGH for 4 to 5 hours.