Cooking Directions

• 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.

Ingredients

• 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