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Provencal beef slow cooker stew

Name: Provencal beef slow cooker stew
Prep time: 10 min
Cook time: 390 min
Total time: 400 min
Yield: 6 servings
Ingredients: 450 g lean beef round steak cut into cubes; 1 small onion chopped; 300 g mushrooms sliced; 2 clove(s) garlic crushed; 2 medium carrot(s) sliced; 400 g canned pinto beans, rinsed, drained; 1.5 individual beef stock cube to make 350ml of gluten free stock; 400 g canned diced tomatoes; 0.5 tsp dried oregano chopped; 0.25 tsp dried thyme; 1 tbs fresh thyme (4 x sprigs), to serve; 1 x 3 second spray(s) oil spray

SmartPoints® value per serving

Total Time

6 hr 40 min

Prep

10 min

Cook

6 hr 30 min

Serves

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

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.
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.
Cover and cook on high for 6 hours, or until beef is tender. Serve topped with fresh thyme.

Provencal beef slow cooker stew

Ingredients

Instructions

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