320 fewer calories • 80% less sat fat than the original recipe. At last, a nutritious, veggie packed stew that won't have you asking "where's the beef?"
Nonstick cooking spray
pounds boneless beef chuck roast, trimmed of fat
ounces tiny new potatoes, quartered
medium carrots, cut into 1/2-inch pieces
medium onion, cut into wedges
can (10.75 oz) reduced-fat and reduced-sodium condensed cream of mushroom soup
cup lower-sodium beef broth
teaspoon dried marjoram or dried thyme, crushed
cups frozen cut green beans (about 9 ounces)
Step1Cut beef into 1-inch cubes. Coat an unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Add half of the beef cubes. Cook and stir until browned; remove from skillet. Add remaining beef cubes; cook and stir until browned. Drain off fat from beef.
Step2Place beef in a 3 1/2- or 4-quart slow cooker. Add potatoes, carrots, onion, cream of mushroom soup, beef 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 41/2 hours.
Step3If using low-heat setting, turn to high-heat setting. Stir in green beans. Cover and cook about 30 minutes more or just until green beans are tender.