Healthified Hearty Vegetable Beef Stew

Healthified Hearty Vegetable Beef Stew

Healthified Hearty Vegetable Beef Stew
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total prep
320 fewer calories • 80% less sat fat than the original recipeĀ— see the comparison. At last, a nutritious, veggie packed stew that won't have you asking "where's the beef?"


  • 2 teaspoons canola oil
  • 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)


  • Cut beef into 1-inch cubes. Pour 1 teaspoon oil into large skillet; heat over medium-high heat. Add half of the beef cubes. Cook and stir until browned; remove from skillet. Add remaining oil and beef cubes; cook and stir until browned. Drain fat from beef.
  • Place beef in a 3 1/2- 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 41/2 hours.
  • 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.

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