1 can (14 1/2oz) diced tomatoes with italian herbs
2 cans (about 15oz. each) white kidney beans (cannellini) rinsed and drained
2 lb. beef for stew, cut into 1 inch pieces
3 large carrots, cut into inch pieces (about 2 cups)
1/2 cup burgandy wine or other dry red wine
1/2 tsp. garlic powder
1 tsp. dried italian seasoning, crushed
Instructions
Stir the soup, broth, wine, italian seasoning, garlic pwoder, tomatoes, carrots and beef in a 3 1/2 quart cooker. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours until the beef is fork tender.
Stir in the beans, increase the heat to HIGH if cooked on LOW. Cook for 10 minutes or until the mixture is hot
Serving
Suggestions
Tossed Salad, rolls
Originally Submitted
3/26/2010
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