I recently made this recipe that I found on Leah's blog. With the cold weather that has hit the South, it was the perfect evening meal. I made cornbread to go along with the stew and it was one hearty meal. This recipe made enough for us to have leftovers the next night as well as lunch for Brian one day. A huge bonus is that this is all cooked in the crock-pot and who doesn't love crock pot cooking?
Campbell's Tuscan Beef Stew
Makes 8 Servings-- Prep Time: 5-10 minutes -- Cook Time: 8-9 hours (low) or 4-5 hours (high)
1 can Campbell's Tomato Soup
1 can Campbell's Condensed Beef Broth
1/2 cup red wine or water
2 pounds beef stew meat, cut into 1-inch pieces
1 can diced Italian-style tomatoes
3 large carrots, cut into 1-inch pieces
1 teaspoon Italian seasoning, crushed
1/2 teaspoon garlic powder
2 cans white kidney beans, drained **I only added 1 can, and it was plenty!**
(I added 4 potatoes cut up in 1 inch pieces-- what's stew without potatoes?) - We did the same.
1) Mix soup, broth, wine, beef, tomatoes, carrots, Italian seasoning and garlic powder in the Crock pot.
2) Cover and cook on low for 8-9 hours or on high for 4-5 hours or until done.
3) Stir in beans. Turn heat to high and cook 10 minutes.