Provencal Beef Stew

Total Time
7 hr 25 min
20 min
7 hr 5 min
Pureed beans add a wonderfully thick texture to this robust beef stew. It's a simple, nutritious way to thicken any bean-based soup.


uncooked lean beef round

16 oz, cut into 1-inch cubes (London Broil)

cooking spray

1 spray(s)

uncooked onion(s)

1 small, chopped

fresh mushroom(s)

2 cup(s), sliced

garlic clove(s)

2 medium clove(s), minced

uncooked carrot(s)

2 large, sliced

canned pinto beans

15 oz, drained and rinsed, divided

canned beef broth

1½ cup(s), divided

canned crushed tomatoes

14½ oz

dried oregano

½ tsp, crushed

dried thyme

¼ tsp, crushed

table salt

½ tsp

black pepper

¼ tsp

fresh thyme

2 Tbsp, or 2 whole sprigs, for garnish (optional)


  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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