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Skinny Hearty Vegetable Beef Stew
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Prep Time:
30 minutes
Total Time:
9 hours
Low-cal, lean veggie stew with vibrant flavors that won't make you miss the meat.
Ingredients:
  • 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)
Instructions:
  • Cut the beef into 1-inch cubes. Spray a large skillet with nonstick cooking spray and preheat over medium-high heat. Cook half of the beef cubes until browned, then remove from the skillet. Cook the remaining beef cubes until browned. Drain off any excess fat from the beef.
  • Add beef, potatoes, carrots, onion, cream of mushroom soup, beef broth, and marjoram to a 3 1/2- or 4-quart slow cooker. Mix well. Cook covered on low heat for 8 to 9 hours or on high heat for 4 to 4 1/2 hours.
  • Switch to high-heat setting and add green beans. Cover and cook for an additional 30 minutes, or until green beans are tender.

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