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.
Note:
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.
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