Ingredients

• 1  pound beef stew meat
• 1  tablespoon cooking oil
• 12  ounces small red potatoes, quartered (about 2 cups)
• 4  medium carrots, cut into 1/2-inch pieces (2 cups)
• 1  10-3/4-ounce can condensed cream of mushroom or cream of celery soup
• 1/2  cup dry red wine or beef broth
• 1  envelope regular onion soup mix
• 1/2  teaspoon dried marjoram or thyme, crushed (optional)
• 1  9-ounce package frozen cut green beans, thawed

Directions

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.