Slow Cooker Italian Beef Stew

Give savory beef stew a Tuscan twist with Italian seasoning, cannellini beans and crushed tomatoes.


6 servings


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 (19 ounce) can cannellini (white kidney) beans, rinsed and drained
1 (28 ounce) can crushed tomatoes in puree, undrained
1 (12 ounce) jar beef gravy
2 teaspoons Italian seasoning
1 teaspoon granulated (white) sugar
2 cups frozen cut green beans (from 1-pound bag)


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.

Cover and cook on LOW heat setting 10 to 12 hours.

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.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 12 hours 15 minutes

Additional Information

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

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

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

Nutritional Information

1 Serving (1 Serving): Calories 340 (Calories from Fat 100), Total Fat 11 g (Saturated Fat 4 g), Cholesterol 50 mg; Sodium 800 mg; Total Carbohydrate 41 g (Dietary Fiber 10 g), Protein 29 g; Exchanges: 2 Starch; 2 Vegetable; Carbohydrate Choices: 3

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