Slow Cooker Italian Beef Stew
Give savory beef stew a Tuscan twist with Italian seasoning, cannellini beans and crushed tomatoes."I didn't have gravy, beef base, or the beans, and I omitted the sugar. I used a can of beef broth for liquid and added a little cayenne pepper for kick. It was delicious and my son asked me to make it again soon." - NadineG
Yield: 6 Servings Ready in 12 hours, 30 minutes
favorite of 49 people 40 people want to try
Verified by stevemur
|1 poundbeef stew meat|
|1 teaspoonbeef base|
|3 largecarrots; cut into 1-inch pieces (2 cups)|
|2 medium stalkscelery; cut into 1-inch pieces (1 1/2 cups)|
|2 clovesgarlic; finely chopped|
|1 mediumonion; coarsely chopped (1 1/2 cups)|
|1 cancannellini beans; (white kidney) (19 ounces)|
|1 cancrushed tomatoes in puree; (28 ounces) undrained|
|1 jarbeef gravy; (12 ounces)|
|2 teaspoonsItalian seasoning|
|2 cupsfrozen cut green beans|
Slow Cooker Italian Beef Stew Preparation
Place beef, beef base, carrots, celery, garlic, onion, pepper, kidney beans, tomatoes and gravy in order listed in 3 1/2- to 4-quart slow cooker.
Cover and cook on low heat setting 10 to 12 hours.
Stir in Italian seasoning, sugar and frozen green beans. Increase heat setting to high.
Cover and cook 15 minutes or until green beans are tender.
The Italian seasoning is added at the end to preserve its flavor.
If you can't find white kidney beans, red ones will taste just fine.
Serve a tossed green salad and hot garlic bread to round out this meal.
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