Slow Cooker Tuscan Beef Stew Recipe

Slow Cooker Tuscan Beef Stew Recipe

  • 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
  • 1 (10.5 ounce) can 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 (14.5 ounce) can diced tomatoes with Italian herbs
  • 3 large carrots, cut into 1-inch pieces
  • 2 pounds beef for stew, cut into 1-inch pieces
  • 2 (16 ounce) cans white kidney beans (cannellini), rinsed and drained
  1. Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3 1/2-quart slow cooker.
  2. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.
  3. Stir in the beans. Turn the heat to HIGH. Cook for 10 minutes or until the mixture is hot.
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