Hearty Vegetable Beef Stew
Comforting and nutritious one-pot meal packed with tender chunks of beef, an array of vibrant vegetables, and a rich, savory broth. Perfect for chilly days, this stew combines classic ingredients like carrots, potatoes, celery, and onions, simmered with flavorful herbs and spices. It's a wholesome dish that’s easy to prepare and can be customized with your favorite vegetables. Serve it with crusty bread for a satisfying, warming meal the whole family will enjoy.
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Ingredients
- 2 pounds boneless beef chuck trimmed and cut into 1-inch cubes
- 12 ounces tiny new potatoes quartered
- 4 medium carrots cut into 1/2 inch pieces
- 1 medium onion cut into wedges
- 1 cream of mushroom soup
- 1 cup reduced-sodium beef broth
- 1 teaspoon dried thyme crushed
- 2 cups frozen cut green beans
Instructions
- Spray a large skillet with cooking spray and heat over medium-high heat. Trim excess fat from the beef cubes. Add half of the beef cubes to the skillet and cook, stirring, until browned. Remove them from the skillet and set aside. Repeat with the remaining beef cubes, cooking and stirring until browned. Drain off any excess fat.
- Place the meat in a 3 1/2- or 4-quart slow cooker. Add the potatoes, carrots, onion, cream of mushroom soup, broth, and marjoram. Stir everything together until well combined.
- Cover and cook on low heat for 8 to 9 hours or on high heat for 4 to 4 1/2 hours or you can use a slow cooker to make it faster
- 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.