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Slow-Cooker Italian Beef Stew

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

  • 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.

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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