Provencal Beef Slow Cooker Stew
4
Points®
Total time: 6 hr 40 min • Prep: 10 min • Cook: 6 hr 30 min • Serves: 6 • Difficulty: Easy
We added pureed beans to this dish. The result? A robust, hearty stew with a wonderfully thick texture.
Ingredients
Uncooked lean beef round
16 oz
Onion
1 small
Mushrooms
2 cup(s)
Garlic
2 clove(s), large
Carrots
2 large
Canned pinto beans
15 oz
Canned beef broth
1.5 cup(s)
Canned crushed tomatoes
14.5 oz
Dried oregano
0.5 tsp(s)
Dried thyme
0.25 tsp(s)
Table salt
0.5 tsp(s)
Black pepper
0.25 tsp(s)
Fresh thyme
2 tbsp(s)
Instructions
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.
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