Provencal beef slow-cooker stew
2
Points®
Total time: 7 hr 15 min • Prep: 10 min • Cook: 7 hr 5 min • Serves: 6 • Difficulty: Easy
This French-inspired stew ticks all the boxes for a hearty and wintery meal. Try serving it with some warm, crusty bread on the side.
Ingredients
Beef gravy steak, raw
450 g, cut into 3cm pieces
Brown onion
1 small, finely chopped
Button mushrooms
300 g, halved
Garlic
2 clove(s), crushed
Carrot(s)
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)
Instructions
1
Place beef in a 5.5 litre (22 cup) capacity slow cooker. Lightly spray a large non-stick frying pan with oil and heat over medium–high heat. Add onion, mushrooms and garlic. Cook, stirring occasionally, for about 5 minutes or until lightly browned. Add onion mixture, carrots and half the beans to slow cooker.
2
Place remaining beans in a blender with one–third of the stock and blend to a puree. Add puree to slow cooker, then stir in remaining stock, tomatoes, oregano and dried thyme. Season with salt and pepper.
3
Cover with lid. Cook on high for 4 hours (or low for 7 hours), until beef is tender. Serve topped with fresh thyme.
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