Dinner

Slow Cooker Vegetable Beef Stew is for Dinner.

Slow Cooker Vegetable Beef Stew takes 30 minutes to prepare.

Slow Cooker Vegetable Beef Stew takes 480 minutes to cook.

Slow Cooker Vegetable Beef Stew makes 8 servings.

The ingredients for Slow Cooker Vegetable Beef Stew are:

1 1/2 pounds Beef Chuck Steak, cut into 1/2 inch cubes
5 medium New or Rose Potatoes, quartered
30 baby carrots, unpeeled
1/2 medium onion, sliced and quartered
1 can reduced fat Cream of Mushroom soup
1 can of beef broth
1 teaspoon of dried thyme
1/2 cup sliced celery
1 cup frozen peas
2 cups frozen cut green beans

Here is how you make Slow Cooker Vegetable Beef Stew:

Coat a large skillet with cooking spray. Heat over medium-high heat. Add half of the beef cubes. Cook and stir until brown. Drain fat. Place all meat into slow cooker. Stir in potatoes, carrots, onion, celery, cream of mushroom soup, broth and thyme. Cover and cook on either low heat for 8-9 hours or on high heat for 4-41/2 hours. Stir in green beans and peas at the last 30 minutes mark. Cook until beans are tender.Serving Size:?Makes eight 1 cup servings

The nutritional information for Slow Cooker Vegetable Beef Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 433.9

• Total Fat: 17.4 g
• Cholesterol: 52.2 mg
• Sodium: 510.8 mg
• Total Carbs: 36.7 g
• Dietary Fiber: 6.4 g
• Protein: 30.0 g

The dietary needs meet for Slow Cooker Vegetable Beef Stew is Low Fat