Hearty Vegetable Beef Stew

By lbgtdep

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)

Ingredients

• 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

Preparation

Step 1

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.