Provencal beef slow-cooker stew
Lean beef round steak
450 g, cut into cubes
1 small, chopped
300 g, sliced
2 clove(s), crushed
2 medium, sliced
Canned pinto beans, rinsed, drained
Beef stock cube
1½ individual, to make 350ml of gluten free stock
Canned diced tomatoes
½ tsp, chopped
1 tbs, (4 x sprigs), to serve
1 x 3 second spray(s)
- 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.
- 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.
- Cover and cook on high for 6 hours, or until beef is tender. Serve topped with fresh thyme.