Slow Cooker Tuscan Beef Stew

Trying a new recipe for dinner tonight! 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup 1 can (10 1/2 ounces) Campbell's® Condensed Beef Broth 1/2 cup Burgundy wine or other dry red wine or water 1 teaspoon dried Italian seasoning, crushed 1/2 teaspoon garlic powder 1 can (14.5 ounces) diced tomatoes with Italian herbs 3 large carrots, cut into 1-inch pieces (about 2 cups) 2 pounds beef for stew, cut into 1-inch pieces 2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained (I also added some chopped up potatos!) 1.Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3 1/2-quart slow cooker. 2.Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. 3.Stir in the beans. Increase the heat to HIGH. Cook for 10 minutes or until the mixture is hot.