Provencal Beef Stew 2

4
Total Time
6 hr 23 min
Prep
15 min
Cook
6 hr
Serves
6
Difficulty
Easy

Ingredients

uncooked beef round

16 oz, steak, trimmed and cut into 1-inch chunks

canola oil

1 tsp

cremini mushroom(s)

2 cup(s), or white variety, sliced

uncooked onion(s)

1 small, chopped

garlic clove(s)

2 medium clove(s), minced

uncooked carrot(s)

2 large, sliced

canned pinto beans

15½ oz, (1 can), rinsed and drained

canned beef broth

1½ cup(s)

canned crushed tomatoes

14½ oz, (1 can)

dried oregano

½ tsp, crumbled

table salt

½ tsp

dried thyme

¼ tsp

black pepper

¼ tsp

Instructions

  1. Put beef into 5-quart slow cooker.
  2. Heat oil in large nonstick skillet over medium heat. Add mushrooms, onion, and garlic; cook, stirring, until onion is softened, about 5 minutes. Add to slow cooker along with carrots and half of beans.
  3. Put remaining beans and 1/2 cup of broth in blender and process until smooth; stir into mushroom mixture. Add remaining 1 cup broth, the tomatoes, oregano, salt, thyme, and pepper. to slow cooker. Cover and cook on High until beef is fork-tender and carrots are softened, 6–7 hours.
  4. Per serving: 1 1/4 cups

Notes

Accompany this hearty stew with a side of oven-roasted Brussels sprouts. Trim and halve the Brussels sprouts and transfer to a large rimmed baking sheet. Spray sprouts with olive oil nonstick spray and season with salt and pepper; toss until coated evenly. Spread to form an even layer; roast in a 425°F oven, turning once or twice until tender, about 25 minutes.

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