Slow Cooker Italian Beef Stew

 

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.
• 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.