SLOW COOKER TUSCAN BEEF STEW

SLOW COOKER TUSCAN BEEF STEW

1 can tomato soup
1 can condensed beef broth
½ cup burgundy wine or other dry wine or water
1 tsp. dried Italian seasoning, crushed
½ tsp. garlic powder
1 can diced tomatoes with Italian herbs
3 large carrots, cut into 1-inch pieces (about 2 cups)
2 lbs. beef for stew cut into 1-inch pieces
2 cans white kidney beans (about 16-oz. each) rinsed and drained

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 8-9 hours* or until beef is fork-tender.

Stir in the beans. Turn the heat to HIGH, and cook for 10 minutes or until the mixture is hot.

*Or on HIGH for 4-5 hours.

Yield: 8 servings.