SKINNY HEARTY VEGETABLE BEEF STEW

Skinny Hearty Vegetable Beef Stew image

320 fewer calories • 80% less sat fat than the original recipe. At last, a nutritious, veggie packed stew that won't have you asking "where's the beef?"

Provided by Betty Crocker Kitchens

Categories Entree

Time 9h

Yield 6

Number Of Ingredients 9

Ingredients

Nonstick cooking spray
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)

Steps:

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.
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.

Nutrition Facts : Calories 320, Carbohydrate 22 g, Cholesterol 90 mg, Fiber 4 g, Protein 35 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g