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Photo of Provencal beef slow-cooker stew by WW

Provencal beef slow-cooker stew

2 - 3
PersonalPoints™ per serving
Total Time
6 hr 40 min
Prep
10 min
Cook
6 hr 30 min
Serves
6
Difficulty
Easy

Ingredients

Lean beef round steak

450 g, cut into cubes

Onion

1 small, chopped

Mushrooms

300 g, sliced

Garlic

2 clove(s), crushed

Carrot(s)

2 medium, sliced

Canned pinto beans, rinsed, drained

400 g

Beef stock cube

1½ individual, to make 350ml of gluten free stock

Canned diced tomatoes

400 g

Dried oregano

½ tsp, chopped

Dried thyme

¼ tsp

Fresh thyme

1 tbs, (4 x sprigs), to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Place beef in a slow cooker. Lightly spray a large frying-pan with oil and heat over medium-high heat. Add onion, mushrooms and garlic. Cook for 5 minutes, stirring occasionally. Add onion mixture and carrots to slow cooker.
  2. Place half the beans in slow cooker. Place remaining beans in blender. Add one-third of stock to blender and puree. Add mixture to slow cooker. Add remaining stock, tomatoes, oregano and dried thyme to slow cooker and season with salt and pepper.
  3. Cover and cook on high for 6 hours, or until beef is tender. Serve topped with fresh thyme.

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