Slow-Cooker Beef Stew

stew.jpg
 

*Serves 4 

Per Serving: Calories 317, Protein 35g, Total Fat 9g, Carbs 22g, Fiber 4g

Ingredients: 

  • 12 ounces small red potatoes, quartered
  • 4 medium carrots, cut into ½ inch pieces
  • 1 small red onion, cut into wedges
  • 1 pound beef stew meat
  • 1 (10.75 ounce) can condensed cream of mushroom or cream of celery soup
  • 1 cup beef broth
  • ½ teaspoon dried marjoram or dried thyme, crushed
  • 1 (9 ounce) package frozen cut green beans, thawed

Instructions: 

  • In a 3- ½- or 4-quart slow cooker place potatoes, carrots, onion, stew meat, soup, beef broth, and marjoram. Stir to combine.
  • Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4- ½ hours.
  • If using low-heat setting, turn to high-heat setting. Stir in thawed green beans. Cover and cook for 15 minutes more or just until green beans are tender.