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?"
Ingredients
- Nonstick cooking spray
- 2
- pounds boneless beef chuck roast, trimmed of fat
- 12
- ounces tiny new potatoes, quartered
- 4
- medium carrots, cut into 1/2-inch pieces
- 1
- medium onion, cut into wedges
- 1
- can (10.75 oz) 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 (about 9 ounces)
Directions
- 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.
- Prep Time 30 min
- Total Time 9 hr 0 min
- Servings 6
