Provencal Beef Stew
- Total Time
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 round16 oz, cut into 1-inch cubes (London Broil)
cooking spray1 spray(s)
uncooked onion(s)1 small, chopped
fresh mushroom(s)2 cup(s), sliced
garlic clove(s)2 clove(s), medium, minced
uncooked carrot(s)2 large, sliced
canned pinto beans15 oz, drained and rinsed, divided
canned beef broth1 ½ cup(s), divided
canned crushed tomatoes14 ½ oz
dried oregano½ tsp, crushed
dried thyme¼ tsp, crushed
table salt½ tsp
black pepper¼ tsp
fresh thyme2 Tbsp, or 2 whole sprigs, for garnish (optional)
- Place beef in a 5-quart slow cooker.
- 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.
- 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.
- 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.