dinner swap | Adventures of Four

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.