Beef Stew

 Jim and I have been eating a lot of soup this winter.  Texas has had many cold days and a steaming bowl of soup with bread is so good on those days.  I was looking for something different to make and found this recipe in an old magazine.  I have never been able to make good stew so was so hoping this one would be good.  I was not disappointed.  I followed the directions except I used red potatoes as I prefer them and cooked it on high for 6-7 hr. because I started it later than planned.  I served it with warm homemade rolls. We loved it!



BEEF STEW
2 pounds beef stew meat
3 large carrots, cut into 1 inch-pieces
2 medium baking potatoes (I prefer red potatoes and used enough to equal the baking potatoes), cut into 1-inch pieces
1 (14.5-ounce) can Italian-style diced tomatoes
1 (14.4 ounce) can beef broth
1 (10.75 ounce can tomato soup
1/2 cup red wine
1 teaspoon Italian seasoning
1/2 teaspoon garlic salt


In a 6-quart electric crock pot, combine all ingredients. Cover, and cook on low 8-9 hours, or until beef is tender.