Tuscan Beef Stew

I made a double batch of one of my favorite cold weather meals for our weekly dinner swap yesterday.  I will preface this recipe by saying that I don’t particularly enjoy pot roast.  The fact that this slow cooker stew is similar to a pot roast recipe is a little paradoxical.  But I think the addition of the red wine makes all the difference.  That and the cannellini beans.  Yum!

I found the following recipe on the Campbell’s website but I’ll repost it here for you to read.  To save you some clicking…

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Tuscan Beef Stew for the Slow Cooker

• 1 can (10 3/4 ounces) condensed tomato soup
• 1 can (10 1/2 ounces) beef broth
• 1/2 cup red wine or water (I used Cabernet)
• 1 teaspoon dried Italian seasoning, crushed
• 1/2 teaspoon garlic powder
• 1 can (14.5 ounces) diced tomatoes with Italian herbs
• 3 large carrots, cut into 1-inch pieces (about 2 cups)  I used a bag of baby carrots.
• 2 pounds beef for stew, cut into 1-inch pieces
• 2 cans (about 15 ounces per can) white kidney beans (cannellini), rinsed and drained

Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3 1/2-quart slow cooker.  Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.  Stir in the beans. Increase the heat to HIGH. Cook for 10 minutes or until the mixture is hot.

Enjoy with bread and a salad.

* Or on HIGH for 4 to 5 hours.

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I slapped all of the ingredients (except the beans) in the crock pot yesterday morning before I left to teach Zumba.  When I arrived back home an hour and a half later, the house was filled with a heavenly scent.  It smelled great all day long.  I love that.

I’m making a mental note to find more delicious crock pot recipes…

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