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Slow Cooker Italian Beef Stew from Betty Crocker!
- 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)
-
- 1Place 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.
- 2Cover and cook on low heat setting 10 to 12 hours.
- 3Stir in Italian seasoning, sugar and frozen green beans. Increase heat setting to high. Cover and cook 15 minutes or until green beans are tender.
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