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Tuscany Beef Stew Crock Pot Recipe

2 lbs stew beef, cut in 1" chunks
1 can condensed tomato soup
1 can condensed beef broth
1 can Italian diced tomatoes
3 lg carrots, cut into 1" chunks
1/2 cup Burgundy wine, dry red wine or water
1 tsp dried Italian herb mix
1/2 tsp garlic powder
2 16oz cans white kidney beans (drained and rinsed)

Combine all ingredients except for the kidney beans in a slow cooker. Stir, cover and cook on low for 8-9 hours or high for 4-5 hours, or until beef is tender. Add kidney beans, stir and cook on high for 10 minutes or until kidney beans are hot. Serve.

 



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