With all the cold weather here in Washington, which is rainy. This meal hit the spot and with it being made in the slow cooker it was even better! This meal was deffinately a KEEPER!
Gooseberry Patch Cookbook: Slow cookers, Casseroles & Skillets
Page: 68
2 lb. stew beef, cubed
2-3 Tbsp. oil (canola is what used)
10 3/4 oz. can tomato soup
10.5 oz. beef broth
1/4 C. red wine or less
2 16oz. cans cannellini beans, drained & rinsed
14.5 oz. can italian style diced tomatoes
3 carrots, cut into 1-in. pieces
1 tsp. italian seasoning
1/2 tsp. garlic powder
In large skillet over med.-high heat, brown beef in oil; drain. Transfer beef to slow cooker; add remaining ingredients and stir to mix. Cover and cook on low setting for 8-9 hours. I had to do low setting for 4-5 hours becuase my crock pot cooks a little faster. So by the time 4:30pm rolled around I had to put my crock pot to keep warm.
I would suggest some nice crusty rolls to go with this dish.
We gave this recipe: *****
If you wish buy the cookbook mentioned you can order it here: http://www1.gooseberrypatch.com/gooseberry/products.nsf/v.weball/m265?editdocument&lid=is_m265&cartprocess=pimgsr
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