Italian Beef Stew in a Slow Cooker

Use the slow cooker to make this Italian Beef Stew -- total comfort food made in a totally effortless way.

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 (1½ cups)
2 cloves garlic, finely chopped
1 medium onion, coarsely chopped (1½ cups)
¼ teaspoon pepper
1 can (19 ounces) 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 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 3½- 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. Increase heat setting to high. Cover and cook 15 minutes or until green beans are tender.

(Makes 6 1½-cup servings.)

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

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

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

Nutrients Per Serving: Calories 340 (Calories from Fat 100), Fat 11g (Saturated Fat 4g), Cholesterol 50mg, Sodium 800mg, Carbohydrates 41g (Dietary Fiber 10g), Protein 29g.
% Daily Value: Vitamin A 100%, Vitamin C 22%, Calcium 16%, Iron 38%.
Exchanges: 2 Starch, 2 Vegetable, 2½ Lean Meat
Carbohydrate Choices: 3