Hearty Vegetable Beef Stew

By ArnoldT

bhg.com

October 14, 2013

Ingredients

• inch cubes 12 ounces tiny new potatoes, quartered 4 mediumcarrots, cut into 1/2
• inch pieces 1 mediumonion, cut into wedges 1 10 3/4ounce canreduced
• 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

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

Directions

Directions

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.

2.
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.

3.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 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.

Directions

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.

2.
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.

3.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 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.