2 lbs. beef for stew, cut into 1 inch pieces
1 (10.75 oz.) can tomato soup                       
1 can condensed beef broth  
1/2 cup red wine or water
3 large carrots, cut into 1 inch pieces
1 (14½ oz.) can diced Italian-style tomatoes            
1 tsp. Italian Seasoning, crushed
1/2 tsp. garlic powder
2 cans white kidney beans, drained (cannellini)

Mix soup, broth, water, beef, tomatoes, carrots, Italian seasoning, and garlic in 3½ quart slow cooker. 

Cover and cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours). Stir in beans. Turn heat to HIGH and cook 10 minutes.

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