Nutrition per serving may change if servings are adjusted.
12 ounces small red potatoes, quartered
4 medium carrots, cut into ½ inch pieces
1 small red onion, cut into wedges
1 pound beef stew meat
1 (10.75 ounce) can condensed cream of mushroom or cream of celery soup
1 cup beef broth
½ teaspoon dried marjoram or dried thyme, crushed
1 (9 ounce) package frozen cut green beans, thawed
In a 3- ½- or 4-quart slow cooker place potatoes, carrots, onion, stew meat, 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- ½ hours.
If using low-heat setting, turn to high-heat setting. Stir in thawed green beans. Cover and cook for 15 minutes more or just until green beans are tender.
Tip: 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.