Provençal beef slow cooker stew
Beef stewing steak, lean, raw
450 g, cut into cubes
Calorie controlled cooking spray
1 small, chopped
300 g, sliced
2 clove(s), crushed
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)
400 g, chopped, canned
½ teaspoons, level
¼ teaspoons, level, dried
2 tablespoons, level, fresh, or 2 sprigs (optional) for garnish
- 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.
- 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.
- Cover and cook on high setting of slow cooker for 6 to 7 hours. Garnish with fresh thyme.