Ingredients:

- 2 pounds Organic Beef Chuck Roast, cut into cubes
- 12oz tiny potatoes, cut into 4
- 4 carrots, cut 1/2 pieces
- 1 onion, wedge cut
- 1 can of Reduced Fat/Sodium Cream of Mushroom soup
- 1 TSP Dried Thyme
- 2 cups frozen cut green beans
- 1 cup reduced sodium Beef Broth

Directions:

Cook beef cubes in a large skillet over medium-high heat. Add 1/2 the beef and cook until brown then remove and add the rest to cook. Place cubes in a crockpot then add potatoes, carrots, onion, cream of mushroom soup, broth and thyme. Combine all ingredients by stirring. Cover and cook on low heat for 8 to 9 hours OR cook on high for 4 hours. If used low heat to cook, turn to high after and add green beans for 30 minutes or until tender. Add stew to a bowl and enjoy!

Nutritional Value:

320 Calories
9g Fat
22g Carbs
35g Protein