Provencal beef stew
0
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 bottom round roast
16 oz, cut into 1-inch cubes (London Broil)
Cooking spray
1 spray(s)
Onion
1 small, chopped
Mushrooms
2 cup(s), sliced, sliced
Garlic
2 clove(s), minced
Carrots
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)
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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