Slow Cooker Vegetable-Beef Stew
ACTIVE: 30 minutes TOTAL: 8 hours and 30 minutes
This classic beef-and-vegetable recipe comes together in a slow cooker—so you can prep
it at the beginning of the day and have a hearty, mouthwatering stew by dinnertime.
2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
12 ounces tiny new potatoes, quartered
4 medium carrots, cut into ½-inch pieces
1 medium onion, cut into wedges
1 10.75-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
1. Coat a large skillet with cooking spray; heat over medium-high heat. Trim any fat from
beef cubes. Add half of the beef cubes. Cook and stir until brown; remove from skillet.
Add the remaining beef cubes; cook and stir until brown. Drain off any fat.
2. Place meat in a 3 ½- or 4-quart slow cooker. Add potatoes, carrots, onion, cream of mushroom soup, broth, and marjoram. Stir to combine.
3. Cover and cook on Low for 8 to 9 hours or on High for 4 to 4 ½ hours.
4. 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.
Calories 283, Fat 9g, (sat 4g), Cholesterol 83mg, Carbs 22g, Fiber 4g, Total sugars 5g,
Protein 30g, Sodium 374mg, Potassium 1264mg.