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Hearty Beef Stew



  • 1 pound beef stew meat
  • 1 tablespoon vegetable oil
  • 12 ounces small red new potatoes, quartered - about 2 cups
  • 4 medium carrots, cut into 1/2 inch pieces - about 2 cups
  • 1 (10 1/4 ounce) can condensed cream of mushroom or celery soup
  • 1/2 cup dry red wine or beef broth
  • 1 envelope Lipton regular onion soup mix
  • 1/2 teaspoon dried marjoram or thyme, crushed
  • 1 (9 ounce) package frozen cut green beans, thawed


  1. In large skillet lightly brown stew meat; drain.
  2. In a 4-quart slow cooker place potatoes, carrots and meat.
  3. In a bowl, combine condensed soup, wine or broth, dry soup mix and marjoram or thyme. Pour over meat and vegetables.
  4. Cover and cook on LOW for 8 to 10 hours.
  5. Stir in thawed green beans. Cook for another 5 to 10 minutes or until beans are done as you like them.


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