Provencal Beef Slow Cooker Stew
0
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, cut into 1-inch cubes (London Broil)
Onion
1 small, chopped
Mushrooms
2 cup(s), sliced
Garlic
2 clove(s), large, minced
Carrots
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)
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.