Tuscan Beef Stew

1 can (10.75 oz) tomato soup
12 oz. beef broth
½ cup red wine (or more - you decide)
2 pounds beef stew meat, cut into 1-inch cubes, if necessary
1 can (14.5 oz) Italian-style tomatoes
3 large carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 tablespoon Italian seasoning (parsley, thyme, oregano, rosemary, basil, pinch red pepper flakes), crushed
½ teaspoon garlic powder
2 cans cannellini beans, drained

Mix all ingredients except beans in a slow cooker. Cover and cook on Low for 8-9 hours, or on High for 4-5 hours until done. Stir in beans and turn heat to High. Cook for 10 minutes. Serves 8.

Laura