Slow-cooked stew with beef, tomatoes, herbs, and beans inspired by Tuscan flavors, perfect for warm, cozy dinners.

Ingredients

  • 1 (10.75 ounce) can campbell's® condensed tomato soup (regular or 25% less sodium)
  • 1 (10.5 ounce) can campbell's® condensed beef broth
  • 1/2 cup burgundy wine or other dry red wine or water
  • 1 teaspoon dried italian seasoning, crushed
  • 1/2 teaspoon garlic powder
  • 1 (14.5 ounce) can diced tomatoes with italian herbs
  • 3 large carrots, cut into 1-inch pieces
  • 2 pounds beef for stew, cut into 1- inch pieces
  • 2 (16 ounce) cans white kidney beans (cannellini), rinsed and drained

Directions

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