Beef simmers slowly with tomatoes, red wine, cannellini beans and Italian seasoning to make a mouthwatering, Mediterranean-inspired stew.
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.
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Beef Broth
0.5 cup burgundy wine or other dry red wine or water
1 teaspoon dried Italian seasoning, crushed
0.5 teaspoon garlic powder
1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano
3 large carrot, peeled and cut into 1-inch pieces (about 2 cups)
2 pounds beef for stew, cut into 1-inch pieces
2 cans (about 15 ounces each ) white cannellini beans, rinsed and drained
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