• 1 1/2 pounds lean stew beef, cut in 1-inch cubes
  
• 3 tablespoons all-purpose flour
  
• 1/4 teaspoon Kosher salt
  
• 1/4 teaspoon black pepper, freshly ground
  
• 2 tablespoons extra-virgin olive oil
  
• 1 1/2 small yellow onions, chopped
  
• 2 cloves garlic, minced
  
• 1 medium russet potato, peeled and cut into chunks
  
• 1 medium sweet potato, peeled and cut into chunks
  
• 1 14.5-ounce can fat-free, reduced-sodium beef broth
  
• 1 cup water
  
• 1 teaspoon Worcestershire sauce
  
• 1 1/2 cups frozen green beans
  
• Salt and pepper, to taste
  

INSTRUCTIONS

1. Place stew beef in a large plastic bag with the flour, salt, and pepper. Seal the bag and toss until the beef is evenly coated.
   
   
2. Heat the olive oil in a large skillet. Brown beef on all sides, working in batches if necessary. Remove beef from skillet and place in a bowl.
   
   
3. Pour beef broth into skillet and simmer, scraping the brown bits off the bottom of the skillet.
   
   
4. Place potatoes in the base of a preheated 4-5-quart slow-cooker. Layer on the browned beef, onions, and garlic.
   
   
5. Pour in beef broth, water, and Worcestershire sauce. Cover and cook on low for 7 hours.
   
   
6. Add frozen green beans and cook the stew for an additional 15-20 minutes. Season with salt and pepper, to taste, before serving.