Slow-cooker italian beef stew
Ragout and stew
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) Progresso™ 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 Green Giant™ frozen cut green beans (from 1-pound bag)
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