Provencal Beef Slow Cooker Stew
Uncooked lean beef round
16 oz, cut into 1-inch cubes (London Broil)
1 small, chopped
2 cup(s), sliced
2 clove(s), large, minced
2 large, sliced (about 1 cup)
Canned pinto beans
15 oz, drained and rinsed
Canned beef broth
Canned crushed tomatoes
14½ oz, (about [1 1/2 cups] cups)
½ tsp(s), crushed
¼ tsp(s), crushed
2 tbsp(s), or 2 whole sprigs, for garnish (optional)
- Place beef in a 5L (5-quart) slow cooker. Coat a 30-cm (12-inch) nonstick skillet with cooking spray. Add onion, mushrooms and garlic. Sauté over medium-high heat 5 minutes, stirring occasionally. Add to slow cooker. Add carrots.
- Place half of beans in slow cooker. Place remaining beans in blender. Add 125ml (1/2 cup) of broth to blender and puree. Add mixture to slow cooker. Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper.
- Cover and cook on high setting of slow cooker for 6 to 7 hours. Garnish with fresh thyme.
- Yields about 500ml (2 cups) per serving.