Categories: Crockpot, Soups, Stews

Ingredients

• 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)

Directions

1. Place 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.

2. Cover and cook on low heat setting 10 to 12 hours.

3. Stir in Italian seasoning, sugar and frozen green beans. Increase heat setting to high. Cover and cook 15 minutes or until green beans are tender.

4. Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

5. Substitution

6. If you can’t find white kidney beans, red ones will taste just fine.

7. Success

8. The Italian seasoning is added at the end to preserve its flavor.

9. Serve-With

10. Serve a tossed green salad and hot garlic bread to round out this meal

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