Healthified Hearty Vegetable Beef Stew

 

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)

• 1 Cut 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.
• 2 Place 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.
• 3 If 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.