Hearty Vegetable Beef Stew

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

Hearty Vegetable Beef Stew
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31 users rated this recipe an average rating of 4.5
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)
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Hearty Vegetable Beef Stew

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

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.

Nutrition Facts

(Hearty Vegetable Beef Stew)
    Per serving:
  • 317 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 92 mg chol.,
  • 396 mg sodium,
  • 22 g carb.,
  • 4 g fiber,
  • 35 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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