2 pounds boneless round or other stew beef, cut into bite-size pieces

1/4 cup all-purpose flour

3 cups rich beef broth, or 1 (10-ounce) can each beef broth and tomato soup and 1 can water

1 cup dry red wine

1 (14 ½ -ounce) can diced Italian-style tomatoes

1 medium onion, chopped

2 celery ribs, chopped

3 large carrots, cut into 1-inch pieces, or 12 baby carrots

2 bay leaves

2 garlic cloves, crushed and minced

2 (15- to 16-ounce) cans cannellini beans, drained

1 teaspoon dried basil

Sliced mushrooms, pearl onions and/or spinach (optional)

Salt and pepper to taste

Toss the beef with the flour. Place in a 3 ½ -quart slow cooker with the broth, wine, tomatoes, onion, celery, carrots, bay leaves and garlic. Cover and cook on low 8 hours.

About a half hour before serving, mash about a quarter of the beans and add them and the rest of the beans to the stew, along with the basil and additional vegetables of choice. Just before serving, taste and season if needed with salt and pepper. Makes 8 servings.

To make on the stovetop: Brown the floured beef well in a Dutch oven. Assemble the stew as directed, simmering it, covered, for 2 hours, before adding the beans and remaining ingredients.

PER SERVING: Calories 508 (41% fat) Fat 23 g (9 g sat) Cholesterol 76 mg Sodium 568 mg Fiber 7 g Carbohydrates 39 g