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