Provençal beef slow cooker stew

2
Total Time
6hr 40 min
Prep
10 min
Cook
6hr 30 min
Serves
6
Difficulty
Moderate
We added puréed beans to this dish. The result? A robust, hearty stew with a rich, thick texture.

Ingredients

Beef stewing steak, lean, raw

450 g, cut into cubes

Calorie controlled cooking spray

5 spray(s)

Onion(s)

1 small, chopped

Mushrooms

300 g, sliced

Garlic

2 clove(s), crushed

Carrots, raw

2 medium, sliced

Pinto Beans, cooked

400 g, can, drained and rinsed

Vegetable stock cube(s)

1 cube(s), make up 350ml with hot water (ensure gluten free)

Tomato

400 g, chopped, canned

Oregano, Dried

½ teaspoons, level

Thyme, Dried

¼ teaspoons, level, dried

Salt

½ teaspoons

Black pepper

¼ teaspoons

Thyme, Dried

2 tablespoons, level, fresh, or 2 sprigs (optional) for garnish

Instructions

  1. Place beef in a slow cooker. Coat a nonstick frying-pan 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 1/3 of stock to blender and purée. Add mixture to slow cooker. Add remaining stock, 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.

Start eating better than ever!