The slow cooker makes this veggie-packed beef stew super-easy and extra-savory. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Coat a large skillet with cooking spray; heat over medium-high heat. Trim any fat from beef cubes. Add half of the beef cubes. Cook and stir until brown; remove from skillet. Add the remaining beef cubes; cook and stir until brown. Drain off any fat.

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  • Place meat in a 3 1/2- or 4-quart slow cooker. Add potatoes, carrots, onion, cream of mushroom soup, 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.

  • If using low-heat setting, turn cooker to high-heat setting. Stir in green beans. Cover and cook about 30 minutes more or just until beans are tender.

Tips

Tips: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

319 calories; 9 g total fat; 3.2 g saturated fat; 92 mg cholesterol; 396 mg sodium. 1205 mg potassium; 22.3 g carbohydrates; 4.1 g fiber; 5 g sugar; 35.3 g protein; 7028 IU vitamin a iu; 20 mg vitamin c; 38 mcg folate; 93 mg calcium; 5 mg iron; 65 mg magnesium;