Tuscan Beef Stew

Woman (and man, likely) cannot live on books alone.

Here’s my latest crock-pot recipe find.

from campbellskitchen.com

from campbellskitchen.com

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.


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