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Hearty Vegetable Beef Stew

Makes: 6 servings
Prep 30 mins Slow Cook 8 hrs to 9 hrs  (low) or 4 to 4 1/2 hours (high) + 30 minutes (high)
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 317,
  • Fat, total (g) 9,
  • chol. (mg) 92,
  • sat. fat (g) 3,
  • carb. (g) 22,
  • fiber (g) 4,
  • pro. (g) 35,
  • sodium (mg) 396,
  • Vegetables () 1,
  • Starch () 1,
  • Lean Meat () 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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