Woman (and man, likely) cannot live on books alone.
Here’s my latest crock-pot recipe find.
Tuscan Beef Stew (from the Rival Crock-Pot cookbook)
1 can Campbell’s tomato soup
1 can Campbell’s condensed beef broth
1.5-2 lbs beef stew meat, cut into 1-inch pieces
1 can (14.5 oz) Italian style diced tomatoes
1/2 c red wine
3 large carrots, sliced
1 tsp Italian seasoning blend
1/2 tsp garlic powder
2 cans white kidney (cannellini beans), mostly drained
Mix everything together in the slow cooker. Cover and cook on low 8-9 hours or high 4-5 hours.
The recipe says you can substitute water for the 1/2 cup wine, but I think it wouldn’t have any flavor. It was an excellent use of a 1/2 c. of the boxed Malbec I’ve had since October. It also came out a bit soup-y, but extra bean water might help with that (and I used home stewed tomatoes from my freezer because I had them, but they were saucier than a can of diced tomatoes). Still, excellent flavor and one that will get better as the leftovers sit.