- Put beef into 5-quart slow cooker.
- 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.
- 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.
- Per serving: 1 1/4 cups
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.