Super-Simple Beef Stew

Prep: 30 minutes; Cook: 8 to 9 hours (low) or 4 to 4½ hours (high); plus 30 minutes (high); Makes 6 (1 1/3-cup) servings

2 pounds boneless beef chuck roast

12 ounces tiny new potatoes, quartered

4 medium carrots, cut into ½-inch pieces

1 medium onion, cut into wedges

1 10¾-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 loose-pack frozen cut green beans (9 ounces)

Step 1:

Trim fat from beef; cut beef into 1-inch cubes. Coat an unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Add half of the beef cubes. Cook and stir until browned; remove from skillet. Add remaining beef cubes; cook and stir until browned. Drain off fat from beef.

Step 2:

Place beef in a 3½- or 4-quart slow cooker. Add potatoes, carrots, onion, cream of mushroom 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 4½ hours.

Step 3:

If using low-heat setting, turn to high-heat setting. Stir in green beans. Cover and cook about 30 minutes more or just until green beans are tender. Makes 6 (1 1/3-cup) servings.

Nutrition Facts (per serving): 317 Calories; 9 g total fat (3 g sat. fat); 92 mg Cholesterol; 35 g Protein; 22 g Carbohydrate; 4 g Fiber; 396 mg Sodium

From Better Homes and Gardens