Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The slow cooker makes this veggie-packed beef stew super-easy and extra-savory.

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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: 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

1 1/3 cups
320 calories; protein 35.3g; carbohydrates 22.3g; dietary fiber 4.1g; sugars 4.7g; fat 9g; saturated fat 3.2g; cholesterol 91.7mg; vitamin a iu 7028.2IU; vitamin c 19.9mg; folate 37.9mcg; calcium 92.6mg; iron 4.8mg; magnesium 64.9mg; potassium 1204.9mg; sodium 396.4mg.

1 vegetable, 1 starch, 4 lean meat