Yuscan Beef Stew
A hearty Tuscan beef stew with rich tomato, red wine, and tender vegetables, perfect for comforting family dinners or weekend gatherings.
Ingredients
- 1 can tomato soup
- 1/2 cup red wine ⓘ
- 1 (14 oz.) can diced Italian-style tomatoes ⓘ
- 1 teaspoon crushed seasoning ⓘ
- 2 cans (16 oz.) white kidney beans, drained ⓘ
- 1 can condensed beef broth ⓘ
- 2 pounds beef stew, cut into 1-inch pieces ⓘ
- 3 large carrots, cut into 1-inch pieces ⓘ
- 1/2 teaspoon garlic powder
Instructions
- Mix tomato soup, condensed beef broth, red wine, beef stew, diced Italian-style tomatoes, carrots, crushed seasoning, and garlic powder in a 3 1/2-quart slow cooker.
- Cover and cook on low for 8 to 9 hours.
- Stir in drained white kidney beans.
- Turn the slow cooker to high heat and cook for an additional 10 minutes.
Tips & Substitutions
For a richer flavor, consider using a full-bodied red wine, such as Cabernet Sauvignon. If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water about halfway through cooking. Feel free to substitute the white kidney beans with chickpeas or black beans for a different texture. For herb lovers, adding fresh thyme or rosemary can enhance the aroma and flavor, making it reminiscent of Italian recipes.
Serving Suggestions
Serve the Yuscan Beef Stew with crusty bread or over a bed of rice for a hearty meal. It pairs beautifully with a side of garlic bread or a fresh arugula salad for added crunch. For a complete Italian-inspired dinner, consider serving it alongside Ziti Spaghetti Casserole, which complements the stew's rich flavors perfectly.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the stew on the stove over medium heat, stirring occasionally, until heated through. Alternatively, you can use a microwave; heat in short intervals, stirring in between, to ensure even warming. This stew also freezes well, so consider portioning it for future meals.
Nutrition & Diet Analysis (per serving)
Each serving of Yuscan Beef Stew contains roughly 928 calories, with 32g protein, 174g carbohydrates, and 6g fat. It is an excellent source of vitamin A (260% of the Daily Value), dietary fiber (111% of the Daily Value), and potassium (77% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1611mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this stew in advance?
Absolutely! This stew tastes even better the next day as the flavors meld together. Prepare it a day ahead, allow it to cool, then refrigerate. Reheat gently on the stove or in the microwave before serving.
Can I use different types of meat?
Yes, you can substitute beef with other meats like lamb or pork, though cooking times may vary. Chicken thighs also work well, but they'll require less cooking time, around 4-6 hours on low in the slow cooker.
What can I do to make this stew spicier?
To add heat, consider incorporating diced jalapeños or a pinch of red pepper flakes into the mix. Additionally, a dash of hot sauce stirred in just before serving can elevate the spice level without overpowering the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).