Super Simple Beef Stew

Prep: 30 minutes
Cook time: 8 to 9 hours (low) or 4 to 41/2 hours high;plus 30 minutes

Ingredients:
2 Pds boneless beef chuck roast
12 Oz tiny new potatoes, quartered
4 medium carrots, cut into 1/2 inch pieces
1 medium onion, cut into wedges
1 can cream of mushroom soup
1 cup lower sodium beef broth
1 tsp dried marjoram or died thyme, crushed
2 cups loose pack frozen green beans (9 oz)

1. Trim the 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. Cood and stir until browned; remove from skillet. Add remaining beef cubes; cook and stir until browned. Drain fat off of beef.

2. Place beef in a 3 1/2 or 4 quart slow cooker. Add potatoes, carrots, onions, 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 4 1/2 hours.

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 about 6 (1 1/3 cup) servings.

Nutrition facts:
Calories - 317
Fat - 9g
Cholesterol - 92 mg
Protein - 35g
Carb. - 22g
fiber - 4g
Sodium - 396 mg

Note: I didn't have any beef broth and used 1 Cup of water instead. It was much more "watery" than I liked at the end of cooking, so when I added the green beans for the last half an hour, I also added a 2nd can of cream of mushroom soup. It made it a lot creamier. Also, I'm sure added a lot more calories! But 1 can of soup, spread out over 6 servings, isn't that bad. Anyway, next time I will be sure to have beef broth on hand! The entire family loved this!!!