Provencal beef stew
4
Points®
Total time: 7 hr 25 min • Prep: 20 min • Cook: 7 hr 5 min • Serves: 6 • Difficulty: Easy
This is the sort of stew that takes just a few minutes of prep time in the morning, and after letting it cook all day, is the perfect thing to indulge in after a long, chilly day. Puréed beans add a wonderfully thick texture to this robust beef stew. It's a simple, nutritious way to thicken any bean-based soup. The stew also has onions, mushrooms, carrots, crushed tomatoes, dried oregano, dried thyme, as well as fresh thyme for garnish if you have some on hand. After sautéing the onion, mushrooms, and garlic, it all comes together in the slow cooker, and you can walk away and let everything meld for 6–7 hours...right until dinnertime.
Ingredients
Uncooked lean beef round
16 oz
Cooking spray
1 spray(s)
Uncooked onion(s)
1 small
Fresh mushroom(s)
2 cup(s)
Garlic
2 medium clove(s)
Carrots
2 large
Canned pinto beans
15 oz
Canned beef broth
1.5 cup(s)
Canned crushed tomatoes
14.5 oz
Dried oregano
0.5 tsp
Dried thyme
0.25 tsp
Table salt
0.5 tsp
Black pepper
0.25 tsp
Fresh thyme
2 Tbsp
Instructions
1
Place beef in a 5-quart slow cooker.
2
Coat a 12-inch nonstick skillet with cooking spray. Add onion, mushrooms and garlic; sauté over medium-high heat for 5 minutes. Add onion mixture to slow cooker; add carrots.
3
Place half of beans in slow cooker; place remaining beans in a blender. Add 1/2 cup of broth to blender and puree; spoon mixture into slow cooker. Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper to slow cooker.
4
Cover slow cooker and cook on high setting for 6 to 7 hours. Garnish with fresh thyme before serving. Yields about 1 1/4 cups per serving.
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