Tuscan Beef and Red Wine Stew with Polenta

As the change in seasons are currently everywhere right now...ladies, do you ever reach a moment when you look in the mirror and realize "oh my goodness", what happened? Girl, you gotta get it together!

Last week I took a look and saw over an inch of roots on my head, which against my "blonde" was not a pretty sight.  My two week old manicure polish was grabbing my hair when I tried to shampoo and condition.  (you shellac manicure friends know exactly what I am talking about)...and don't even get me going about my toes.  Yikes!  I was waayy overdue for a pedicure.  Honestly, I was just plain overdue for everything.

So, last weekend (before my Sunday afternoon nap), I took some me time to get myself back in order.  Hair cut and color check...shellac manicure check...spa pedicure check!

While my tootsies were soaking away in the heavenly, eucalyptus-mint suds, I went through some recipes that I have been wanting to try for quite some time.  Fall is showing its cool mornings here and harvest soups and stews sound so wonderful right now.

This little gem was awesome...the perfect one pot wonder (to keep my freshly manicured hands from having to do too many dinner dishes, of course).  I did a menagerie of three different Tuscan stews and morphed them all into one incredible dinner.  Enjoy!

Tuscan Beef and Red Wine Stew
Adapted from Campbells, Cooking Channel and Sur la Table

1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup
1 cup burgundy dry red wine
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1/2-inch pieces
1 can (10 1/2 ounces) beef broth
4 sprigs fresh thyme
1 can (14.5 ounce) diced tomatoes with Italian seasoning blend (basil, garlic, and oregano)
1 Tbl tomato paste
2 bay leaves
4 cloves garlic, minced
4 sprigs fresh rosemary, finely minced
2 pounds beef for stew, cut into 1-inch pieces
2 cans (15 ounces each) white cannellini beans, rinsed and drained
salt and pepper to taste

Stir all the ingredients (except the cannellini beans) in a 3-1/2 quart slower cooker.

Cover and cook on LOW for 8 to 9 hours or until the beef is fork tender.

Stir in the beans and cook for 20-30 minutes or until the mixture is hot.  Remove the bay leaves and stems from thyme leaves.

While the beans are warming up in slow cooker with stew, prepare the polenta according to package directions.

Serve Tuscan Beef Stew in bowls over prepared polenta.

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