TUSCAN BEEF STEW.

Slow Cooker Tuscan Beef Stew

Prep: 15 minutes
Cook: 8 hours
Serves: 8


Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
1 can (10 1/2 ounces) Campbell's® Condensed Beef Broth
1/2 cup Burgundy wine or other dry red wine or water
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon garlic powder
1 can (about 14 1/2 ounces) diced tomatoes with Italian herbs
3 large carrots, cut into 1-inch pieces (about 2 cups)
2 pounds beef for stew, cut into 1-inch pieces
2 cans (about 16 ounces each) white kidney beans (cannellini), rinsed and drained

Directions:

Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3 1/2-quart slow cooker.

Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

Stir in the beans. Turn the heat to HIGH. Cook for 10 minutes or until the mixture is hot.

* Or on HIGH for 4 to 5 hours.

BEEF STEW WITH ROASTED VEGETABLES.

Beef Stew with Roasted Winter Vegetables

Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients:
4 cups cubed winter vegetables (cut into 1/2-inch pieces), such as carrots, butternut squash, parsnips or sweet potatoes
1 medium onion, cut into 1/2-inch pieces
2 tablespoons olive oil, divided
1 1/2 pounds boneless beef sirloin steak, cut into 1-inch cubes
3/4 cup chicken broth
1/4 cup dry red wine
5 McCormick® Gourmet Collection Bay Leaves *, divided
1/2 teaspoon McCormick® Gourmet Collection Thyme Leaves *
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind *
1/2 teaspoon salt
3 cups prepared mashed potatoes

*Or use McCormick® Gourmet Collection 100% Organic Bay Leaves, Turkish ,
McCormick® Gourmet Collection 100% Organic Thyme Leaves
and McCormick® Gourmet Collection 100% Organic Black Pepper, Coarse Grind

Directions:
1. Preheat oven to 425°F. Toss chopped vegetables and onion with 1 tablespoon of the olive oil. Place on large baking sheet. Roast 20 minutes or until vegetables are golden in color.

2. Meanwhile, heat remaining 1 tablespoon olive oil in large skillet on medium-high heat. Add beef; cook and stir 5 minutes or until browned. Add roasted vegetables, chicken broth, wine, 3 bay leaves, thyme, pepper and salt. Simmer 5 to 10 minutes or until sauce is slightly thickened.

3. Prepare fresh or instant mashed potatoes, adding 2 bay leaves to the cooking water. Remove bay leaves from potatoes and stew. Serve stew over mashed potatoes.

Test Kitchen Tip: Use 1/4 cup apple juice in place of wine.

CURRY BEEF.

Curry Beef


Hands-On Time: 20 minutes
Ready In: 4 hours
Yield: 4 servings
Ingredients

1 pound 90% lean ground beef 1 medium onion, thinly sliced 1/2 cup beef broth 1 tablespoon curry powder 1 teaspoon ground cumin 2 cloves garlic, minced 1 cup (8 ounces) sour cream 1/4 cup reduced-fat (2%) milk 1/2 cup raisins, divided 1 teaspoon sugar 12 ounces wide egg noodles or 1 1/3 cups long-grain white rice 1/4 cup chopped walnuts, almonds or pecans

Directions

1. Brown beef in large skillet over medium-high heat, stirring to break up meat. Drain fat and discard. Add onion, broth, curry powder, cumin, garlic and beef to 4 1/2-quart CROCK-POT® slow cooker. Cover; cook on LOW 4 hours.
2. Stir in sour cream, milk, 1/4 cup raisins and sugar. Cover; cook on LOW 30 minutes or until thickened and heated through.
3. Cook noodles according to package directions; drain. Serve beef curry over noodles. Sprinkle with remaining 1/4 cup raisins and walnuts.