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From Mexico
Ingredients
6 Servings
- 2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes (3.49 Lb)
- 12 ounces tiny new potatoes, quartered
- 4 medium carrots, cut into ½ inch pieces
- 1 medium onion, cut into wedges
- Yellow Onions 3 Lb
- 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup
- 1 cup reduced-sodium beef broth
- Beef Broth 100% natural, nothing artificial, just rich beef flavor
- 1 teaspoon dried marjoram or dried thyme, crushed
- 2 cups frozen cut green beans
Prep
30 m
- 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 3½- 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 4½ 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.
