Beef Stew Recipe Slow Cooker Style

Colder weather calls for a hearty beef stew recipe slow cooker style that's been gently simmering for hours, full of rib-sticking ingredients like tender cannellini beans and chunks of seasoned beef.

This beef stew has a Mediterranean flair to it, with red wine and garlic at the top of the list.

If you have fresh rosemary available, put a 2 inch sprig of it in the pot with the tomatoes and carrots - your kitchen will smell like a true trattoria!

Beef Stew Slow Cooker Style - Tuscan Beef Stew

2 pounds beef stew, cubed in 1 inch pieces
1 can (10.75 ounces) condensed tomato soup
1 can (10.5 ounces) beef bouillon or consommé
1 cup dry red wine
1 can (16 ounces) cannellini beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes with basil, or other Italian herbs
3 large carrots, peeled and cut into 1 inch pieces
1 large yellow onion, chopped
2 cloves garlic, smashed
1 teaspoon dried Italian herb seasoning
kosher salt and ground black pepper

Season the stew meat with the kosher salt and ground black pepper, and transfer it to a slow cooker.

Whisk together the tomato soup with the beef bouillon or consommé. Add the dry red wine, smashed garlic and herb seasoning.

Layer the carrots and onions over the seasoned beef, add the cannellini beans, and pour over the soup and wine mixture. Finish with the diced tomatoes.

Cover the pot and cook on low for 8 to 9 hours, until the beef is fork tender.

Food For Thought - For real bean lovers, add an additional can of cannellini beans, and for those who don't want beans, add 3 peeled and cubed russet potatoes, or 1 pound of baby red potatoes cut in half.

On Your Own - If you are eliminating the beans and not adding potatoes, consider serving this stew over hot cooked buttered egg noodles and sprinkle them with some grated Parmesan cheese.

Garlic mashed potatoes would also go just as well.

Good To Know - Beef consommé and bouillon are both stronger than beef broth and add lots of flavor to this recipe.

If you're not having any luck finding either of these soups, crush 1 1/2 beef bouillon cubes in a cup and 1/2 of hot water and stir until it dissolves. Use in place of the canned soups.

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