Provencal Beef Stew (Family Meals)
Uncooked beef round
16 oz, steak, trimmed and cut into 1-inch chunks
2 cup(s), or white variety, sliced
1 small, chopped
2 medium clove(s), minced
2 large, sliced
Canned pinto beans
15½ oz, (1 can), rinsed and drained
Canned beef broth
Canned crushed tomatoes
14½ oz, (1 can)
½ tsp, crumbled
- 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