Ingredients

Nonstick cooking spray

2 pounds boneless beef chuck roast, 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 10 3/4 - ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup, such as Healthy Request brand

1 cup lower-sodium beef broth

1 teaspoon dried marjoram or dried thyme, crushed

1/2 teaspoon cumin

2 cups frozen cut green beans

Preparation

  1. 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.
  2. 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.
  3. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
  4. 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. Or prepare in a Dutch Oven and back at 325 degrees for 1 ½ hours. Add green beans and cook an additional 30 minutes.