Provencal beef stew
Uncooked lean beef round
16 oz, cut into 1-inch cubes (London Broil)
1 small, chopped
2 cup(s), sliced
2 medium clove(s), minced
2 large, sliced
Canned pinto beans
15 oz, drained and rinsed, divided
Canned beef broth
1½ cup(s), divided
Canned crushed tomatoes
½ tsp, crushed
¼ tsp, crushed
2 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.