Rec... tuscan beef stew

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Chef Extraordinaire
Aug 31, 2004
Cleveland,Ohio USA
sounds great especially with the cold snap everyone's been getting.

1 10.75 oz can tomato soup
1 10.5 oz can beef broth
1/2 cup dry red wine or water
2 lbs. beef stew meat cut in 1 in. pieces
1 14. 5 oz can dices italian style tomatoes
3 large carrots, cut in 1 in. pieces
1 teaspoon italian seasoning, crushed
1/2 teaspoon garlic powder
2 16 oz cans white kidney beans, drained

mix soup, broth, wine , beef, tomatoes, carrots, italian seasoning and garlic in 3 1/2 quart crock pot.

cover and cook on low for 8-9 hours or for 4-5 hours on high heat.
stir in beans turn heat to high and cook another 15 minutes.

8 servings
probably canellini beans would make the dish more authentic. That or those Roman beans. We are going to try a lamb stew this week so I am into this dish for now.
Since Cannellini is the Italian name for white kidney beans - how could you get more authentic, JP?

FYI: "Roman" beans are "cranberry beans". Similar flavor to cannellini but different, can be used as a substitute, but not the same.

If you don't know beans about your beans - you might check out:

Middie - I can't believe most of the FoodTV and PBS cooking shows today all revolved around soup! Now all I have to do is figure out which of the 12 versions of "Leek and Potato" I want to try! :roll:
didnt know that. I thought Kidney beans were just kidney beans and white was some sort of variety. hmmm.

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