1 (10.75 ounce) can Campbell’s(r) Condensed Tomato Soup (Regular or 25% Less Sodium)
1 (10.5 ounce) can Campbell’s(r) 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
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.