1 lb beef stew meat, cut into 1-inch cubes
2 cups quartered small red potatoes (12 ounces)
2 cups chopped carrots (4 mediums)
1 small red onion, cut into wedges
1/2 teaspoon dried thyme, crushed
1 10 3/4-oz can reduced-fat and reduced-sodium condensed cream of mushroom or cream of celery soup
1 cup reduced-sodium beef broth
1 9-oz package frozen cut green beans, thawed
- In a 3 1/2 to 4-quart slow cooker place meat, potatoes, carrots and onion. Sprinkle with thyme. Combine soup and broth. Pour over all.
- 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 green beans. Cover and cook for 10 to 15 minutes more.