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Slow-Cooker Tuscan Beef Stew
1 can (10 3/4 oz.) Campbell’s® Tomato Soup
1 can Campbell's® Condensed Beef Broth
1/2 cup red wine OR water
2 lb. beef for stew, cut into 1" pieces
1 can (14 1/2 oz.) diced Italian-style tomatoes
3 large carrots, cut into 1" pieces
1 tsp. Italian seasoning, crushed
1/2 tsp. garlic powder
2 cans (about 16 oz. each) white kidney beans (cannellini), rinsed and drained
MIX soup, broth, wine, beef, tomatoes, carrots, Italian seasoning and garlic in 3-1/2 qt. slow cooker.COVER and cook on LOW 8 to 9 hr.*STIR in beans. Turn heat to HIGH and cook 10 min. *Or on HIGH 4 to 5 hr.
“Good bread makes the homeliest meal acceptable, and the coarsest fare appetizing, while the most luxurious table is not even tolerable without it.”
Estelle Woods Wilcox (1877)
Fiddlehead ferns are a stage in the growth of all ferns - the tightly coiled young shoot. They resemble the head of a violin, hence the name. Edible fiddleheads are the fiddleheads of the Ostrich Fern. Be careful, because there are many look-alikes (including the Bracken Fern and Royal Fern), which have been shown to cause stomach cancer in a relatively short time (2 to 5 years).
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