Tuscan Beef and Bean Stew
Slow-Cooker Tuscan Beef Stew from Campbell's Kitchen
Prep Time: 5 min. - Cook Time: About 9 hr.
1 can (10 3/4 oz.) Campbell's Tomato Soup
1 can Campbell's Condensed Beef Broth
1/2 cup red wine OR water
2 lb. beef for stew, cut into 1" pieces
1 can (14 1/2 oz.) diced Italian-style tomatoes
3 large carrots, cut into 1" pieces
1 tsp. Italian seasoning, crushed
1/2 tsp. garlic powder
2 cans (about 16 oz. each ) white kidney beans (cannellini), rinsed and drained
Directions: MIX soup, broth, wine, beef, tomatoes, carrots, Italian seasoning and garlic powder in 3-1/2 qt. slow cooker. COVER and cook on LOW 8 to 9 hr.* STIR in beans. Turn heat to HIGH
and cook 10 min. Serves 6-8. * Or on HIGH 4 to 5 hr. Serve with egg noodles and a mixed green salad.
Omit the carrots for Phase I.
I will run this through Mastercook and post the nutrients.
I used an outside round roast which I cut up.
It does not need added salt.
I liked the fact that no browning was needed - I just threw it all in (except the beans) and let it cook on low all day.
Change isnít easy. But if you donít change, you stay the same, and whereís the fun in that?