Photo of Provencal Beef Slow Cooker Stew by WW

Provencal Beef Slow Cooker Stew

Total Time
6 hr 40 min
10 min
6 hr 30 min
We added pureed beans to this dish. The result? A robust, hearty stew with a wonderfully thick texture.


Uncooked lean beef round

16 oz, cut into 1-inch cubes (London Broil)

Uncooked onion(s)

1 small, chopped


2 cup(s), sliced

Garlic clove(s)

2 large clove(s), minced

Uncooked carrot(s)

2 large, sliced (about 1 cup)

Canned pinto beans

15 oz, drained and rinsed

Canned beef broth

1½ cup(s)

Canned crushed tomatoes

14½ oz, (about [1 1/2 cups] cups)

Dried oregano

½ tsp(s), crushed

Dried thyme

¼ tsp(s), crushed

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Fresh thyme

2 tbsp(s), or 2 whole sprigs, for garnish (optional)


  1. 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.
  2. 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.
  3. Cover and cook on high setting of slow cooker for 6 to 7 hours. Garnish with fresh thyme.
  4. Yields about 500ml (2 cups) per serving.