2 lbs stew beef,
cut in 1" chunks
1 can condensed tomato soup
1 can condensed beef broth
1 can Italian diced tomatoes
3 lg carrots, cut into 1" chunks
1/2 cup Burgundy wine, dry red wine or water
1 tsp dried Italian herb mix
1/2 tsp garlic powder
2 16oz cans white kidney beans (drained and rinsed)
Combine all ingredients except for the kidney beans in a slow
cooker. Stir, cover and cook on low for 8-9 hours or high
for 4-5 hours, or until beef is tender. Add kidney beans,
stir and cook on high for 10 minutes or until kidney beans
are hot. Serve.
