Slow Cooker Tuscan Beef Stew28 Reviews
- Prep: 15 min
- Cook: 8 hr
- Ready In: 8 hr 15 min
“Beef simmers with tomatoes, red wine, cannellini beans and Italian seasoning for a Mediterranean-inspired stew.” - by Campbell's Kitchen
Original recipe yields 8 servings
- 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. Turn the heat to HIGH. Cook for 10 minutes or until the mixture is hot.
Amount Per Serving (8 total)
- 500 cal
- 24.9 g
- 26.9 g
Based on a 2,000 calorie diet
Reviews (28)Rate This Recipe
"This was delicious! I am really surprised that more people did not use the beans, they were great! I love potatoes but I did not miss them! I dusted my stew meat in 1/4 cup of seasoned flour and brown..." See moreed it in olive oil first. I added some things-chopped onion, celery, sliced fresh mushrooms, 6 minced garlic cloves, instead of the powder, Worcestershire sauce, pepper, seasoned salt, Emeril's Essence, and a bay leaf. I used beef consomme instead of the broth, and Great Northern beans. I added in some fresh minced parsley when I added the beans. If you think the stew is too soupy, the flouring/browning the meat will help thicken it and also when adding the beans, take out a quarter of them and mash them before adding to the crock pot and it will thicken it nicely. I served this with crusty sourdough rolls. I will love to make this again! The broth/gravy is wonderful!"
"This was great! I substituted Campbell's condensed onion soup for the beef broth to add more flavor. I also omitted the cannelini beans this time, as I served over noodles. The beans will be great,..." See more however, especially for a hearty stew on a cold, winter day! Try this recipe--you won't be disappointed."
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