Lunch: Slow-Cooker Italian Beef Stew

Give savory beef stew a Tuscan twist with Italian seasoning, cannellini beans and crushed tomatoes.

Ingredients

1 pound beef stew meat
1 teaspoon beef base
3 large carrots, cut into 1-inch pieces (2 cups)
2 medium stalks celery, cut into 1-inch pieces (1 1/2 cups)
2 cloves garlic, finely chopped
1 medium onion, coarsely chopped (1 1/2 cups)
1/4 teaspoon pepper
1 can (19 ounces) Progresso™ cannellini (white kidney) beans, rinsed and drained
1 can (28 ounces) crushed tomatoes in puree, undrained
1 jar (12 ounces) beef gravy
2 teaspoons Italian seasoning
1 teaspoon sugar
2 cups frozen cut green beans (from 1-pound bag)

Instructions

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.

Add a review for Slow-Cooker Italian Beef Stew