1. In a large skillet brown meat, half at a time, in hot oil. Drain off fat.
2. In a 3-1/2- or 4-quart crockery cooker place potatoes, carrots, and meat.
3. In a bowl combine condensed soup, wine or broth, soup mix, and marjoram or thyme, if desired. Pour over meat.
4. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in thawed green beans. Cook for 5 to 10 minutes longer. Makes 4 servings.
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