1. In 6-quart slow cooker, stir 1 can soup, carrots, potatoes, 1 cup water, and ¼ teaspoon each salt and pepper.

2. In wide, shallow dish, add flour; dredge short ribs in flour to coat both sides. In large skillet, heat oil over medium-high heat; add ribs and cook 10 minutes or until golden brown, turning occasionally to brown all sides. Transfer ribs to slow cooker.

3. Drain all but 1 tablespoon drippings from skillet; add tomato paste. Reduce heat to medium; cook and stir 30 seconds. Add remaining 1 can soup; cook 1 minute, scraping browned bits from bottom of skillet with wooden spoon. Add soup mixture to slow cooker; cover and cook on high 4 hours or low 8 hours or until beef is very tender and meat easily falls off bones.

4. Remove meat and bones from slow cooker; discard bones and fat. Skim fat off top of soup. Using 2 forks, shred meat; add to slow cooker. Serve stew garnished with parsley, if desired. Makes about 5 cups.

Chef Tip: Customize this dish by swapping the short ribs with boneless, skinless chicken breasts and/or the French onion soup with chicken and dumpling soup.

• 19 g Fat
• 7 g Saturated
• 60 mg Cholesterol
• 1004 mg Sodium
• 29 g Carbohydrates
• 5 g Fiber
• 10 g Sugars
• 1 g Added Sugars
• 23 g Protein