Yuscan Beef Stew - cooking recipe

Ingredients

1 can tomato soup
1/2 c. red wine
1 (14 oz.) can diced Italian-style tomatoes
1 tsp. seasoning, crushed
2 cans (16 oz.) white kidney beans, drained
1 can condensed beef broth
2 lb. beef stew, cut into 1-inch pieces
3 large carrots, cut 1-inch pieces
1/2 tsp. garlic powder

Preparation

Mix soup, broth, wine, beef, tomatoes, carrots, Italian seasoning and garlic in a 3 1/2-quart slow cooker. Cover and cook on low 8 to 9 hours. Stir in beans; turn to high heat and cook 10 minutes. You can cook on high for 4 to 5 hours.