Healthified Hearty Vegetable Beef Stew
Healthified Hearty Vegetable Beef Stew
Provided by: live better america
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?"
Ingredients
- 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)
Directions
- 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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