Provencal Beef Stew

Prep Time
20 min
Cook Time
425 min
Recipe Details
  • 16 oz uncooked lean beef round, cut into 1-inch cubes (London Broil)
  • 1 spray(s) cooking spray
  • 1 small uncooked onion(s), chopped
  • 2 cup(s) fresh mushroom(s), sliced
  • 2 clove(s) garlic clove(s), minced
  • 2 large uncooked carrot(s), sliced
  • 15 oz canned pinto beans, drained and rinsed, divided
  • 1 1/2 cup(s) canned beef broth, divided
  • 14 1/2 oz canned crushed tomatoes
  • 1/2 tsp dried oregano, crushed
  • 1/4 tsp dried thyme, crushed
  • 1/2 tsp table salt
  • 1/4 tsp black pepper
  • 2 Tbsp fresh thyme, 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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