MAKES: 6 SERVINGS
SERVING SIZE: CUP
PREP: 30 MINS
SLOW COOK: 8 HRS TO 9 HRS (LOW) OR 4 TO 4 1/2 HOURS (HIGH) + 30 MINUTES (HIGH)
Nonstick cooking spray
2 pounds boneless beef chuck roast, cut into 1-inch cubes
12 ounces tiny new potatoes, quartered
4 medium carrots, cut into 1/2-inch pieces
1 medium onion, cut into wedges
1 10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup
1 cup lower-sodium beef broth
1 teaspoon dried marjoram or dried thyme, crushed
2 cups frozen cut green beans
- Coat a large skillet with nonstick cooking spray; heat over medium-high heat. Add half of the beef cubes. Cook and stir until brown; remove from skillet. Add remaining beef cubes; cook and stir until brown. Drain off fat.
- Place meat in a 3 1/2- or 4-quart slow cooker. Add potatoes, carrots, onion, cream of mushroom soup, broth, and marjoram. Stir to combine.
- Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
- If using low-heat setting, turn cooker to high-heat setting. Stir in green beans. Cover and cook about 30 minutes more or just until beans are tender.
Nutrition Facts (Hearty Vegetable Beef Stew)
Per serving: 317 kcal , 9 g fat (3 g sat. fat , 92 mg chol. , 396 mg sodium , 22 g carb. , 4 g fiber , 35 g pro.