Beef stew meat, potatoes, carrots, and onion are simmered with cream of mushroom soup in this super simple, slow cooker beef stew recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a 3-1/2- 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 4-1/2 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.

Nutrition Facts

317 calories; 9 g total fat; 3.2 g saturated fat; 92 mg cholesterol; 396 mg sodium. 1205 mg potassium; 22.4 g carbohydrates; 4.2 g fiber; 5 g sugar; 35.3 g protein; 7046 IU vitamin a iu; 20 mg vitamin c; 38 mcg folate; 92 mg calcium; 5 mg iron; 65 mg magnesium;

Reviews (1)

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Rating: 5 stars
I made a couple of changes to this very tasty stew. I added celery and seared the beef before adding to the Crock-Pot. I didn't have any broth on hand so I used Better Than Bullion to make a broth and used it to deglaze the searing pan before mixing it with the soup and adding it to the pot. It came out incredibly flavorful and tender. This has become my new go-to stew recipe. Read More