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Photo of Provencal beef slow-cooker stew by WW

Provencal beef slow-cooker stew

2 - 3
PersonalPoints™ per serving
Total Time
6 hr 15 min
10 min
6 hr 5 min


Lean beef round steak

405 g, (buy 450g), fat trimmed, cut into 3cm pieces

Brown onion

1 small, finely chopped

Button mushrooms

300 g, halved


2 clove(s), crushed


2 medium, sliced

Canned pinto beans, rinsed, drained

1 400g can

Beef stock cube

1½ individual, gluten-free variety, (to make 350ml beef stock)

Canned diced tomatoes

1 400g can

Dried oregano

½ tsp

Dried thyme

¼ tsp

Fresh thyme

4 sprig(s), to serve

Oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. Cover and cook on high for 6 hours, or until beef is tender. Serve topped with fresh thyme.