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Provencal beef slow cooker stew

Provencal beef slow-cooker stew

Total Time
7 hr 15 min
10 min
7 hr 5 min
This French-inspired stew ticks all the boxes for a hearty and wintery meal. Try serving it with some warm, crusty bread on the side.


Beef gravy steak, raw

450 g, cut into 3cm pieces

Brown onion

1 small, finely chopped

Button mushrooms

300 g, halved


2 clove(s), crushed


2 medium, sliced

Canned pinto beans, rinsed, drained

1 400g can

Beef stock cube

1½ individual, gluten-free variety, (to make 350ml beef stock)

Canned diced tomatoes

1 400g can

Dried oregano

½ tsp

Dried thyme

¼ tsp

Fresh thyme

4 sprig(s), to serve

Oil spray

1 x 3 second spray(s)


  1. Place beef in a 5.5 litre (22 cup) capacity slow cooker. Lightly spray a large non-stick frying pan with oil and heat over medium–high heat. Add onion, mushrooms and garlic. Cook, stirring occasionally, for about 5 minutes or until lightly browned. Add onion mixture, carrots and half the beans to slow cooker.
  2. Place remaining beans in a blender with one–third of the stock and blend to a puree. Add puree to slow cooker, then stir in remaining stock, tomatoes, oregano and dried thyme. Season with salt and pepper.
  3. Cover with lid. Cook on high for 4 hours (or low for 7 hours), until beef is tender. Serve topped with fresh thyme.


TO REFRIGERATE: Store stew in a large reusable container or transfer individual portions to separate reusable containers and keep for up to 3 days. To reheat, simmer gently in a saucepan or microwave individual portions until hot, adding a little extra water if the stew is too thick. TO FREEZE: Store stew as above for up to 3 months. Thaw overnight in the fridge. Reheat as above.