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Tuscan Beef Stew Recipe

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This recipe for Tuscan Beef Stew, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Irene Blohm
Added: Monday, August 6, 2007


1 can tomato soup
1 can beef broth
1/2 c. dry red wine or water
2 lb. beef stew meat- cut in 1 in pieces
(can use less)
1 can Italian style diced tomatoes (14 1/2oz)
4 large carrots (sliced or 1 inch pieces)
1 1/2 tsp. Italian seasoning
3/4 tsp. garlic powder
2 cans (16oz.) white kidney (cannellini) beans,

Brown meat lightly; then add all but the beans in a 3 1/2 qt. slow cooker. Cook on low 8-9 hours or high 4 to 5 hours. Cover. Stir in beans and cook on high for 10 minutes.

I found an easier Jack Daniel's recipe: It said to use a tablespoon of tabasco. I tried it and nearly died--had to increase everything else by half to kill the heat, so I have a lot of sauce. I cut it back to 1-2 teaspoons




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