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Slow-Cooker Italian Beef Stew

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Slow-Cooker Italian Beef Stew
  • Prep 15 min
  • Total 12 hr 30 min
  • Servings 6
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Give savory beef stew a Tuscan twist with Italian seasoning, cannellini beans and crushed tomatoes.
Updated Jun 1, 2010

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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you can't find white kidney beans, red ones will taste just fine.
  • tip 2
    The Italian seasoning is added at the end to preserve its flavor.
  • tip 3
    Serve a tossed green salad and hot garlic bread to round out this meal.

Nutrition

340 Calories, 11g Total Fat, 29g Protein, 41g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
100
Total Fat
11g
Saturated Fat
4g
Cholesterol
50mg
Sodium
800mg
Total Carbohydrate
41g
Dietary Fiber
10g
Protein
29g
% Daily Value*:
Iron
38%
38%
Exchanges:
2 Starch; 2 Vegetable;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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