Hearty Vegetable Beef Stew

By EricS52

This classic dish will warm up any cool night. Serve with a thin slice of cornbread for a complete comfort food meal.
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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

• 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

Details

Adapted from bhg.com

Preparation

Step 1

Directions

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)

317 kcal cal.;
9 g Fat, total;
92 mg chol.;
3 g sat. fat;
22 g carb.;
4 g fiber;
35 g pro.;
1 Vegetables;
396 mg sodium;
1 Starch;
4 Lean Meat
Percent Daily Values are based on a 2,000 calorie diet