| 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 Green giant® frozen cut green beans (from 1-pound bag) |
| 1. | 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.
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| 2. | Cover and cook on low heat setting 10 to 12 hours.
|
| 3. | 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.
|
|
| If you can't find white kidney beans, red ones will taste just fine.
|
|
| The Italian seasoning is added at the end to preserve its flavor.
|
|
| Serve a tossed green salad and hot garlic bread to round out this meal.
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Nutrition Information:
340 ( 100); 11g ( 4g); 50mg; 800mg; 41g ( 10g); 29g 38% 2 ; 2 3