Provencal Beef Stew
Warm up a cold day with this slow cooker stew.
Yield: 2 cups/serving
Ingredients
- 1 lb. lean beef round, cut into 1-inch cubes
- Cooking spray
- 1 small onion, chopped
- 2 cup mushrooms, sliced
- 2 medium garlic cloves, minced
- 2 large carrots, sliced
- 15 oz. canned pinto beans, drained and rinsed, divided
- 1 1/2 cup canned beef broth, divided
- 14 oz. canned crushed tomatoes
- 1/2 tsp. dried oregano, crushed
- 1/4 tsp. dried thyme, crushed
- 1/2 tsp. table salt
- 1/4 tsp. black pepper
- 2 Tbs. thyme, or 2 whole sprigs, for garnish (optional)
Instructions
- 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 5 minutes, stirring occasionally
- Add to slow cooker with carrots
- Place half of beans in slow cooker
- Place remaining beans in a blender
- Add 1/2 cup of broth to blender and puree
- Add mixture to slow cooker
- Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper to slow cooker
- Cover and cook on high setting for 6 to 7 hours
- Garnish with fresh thyme if desired
- Yields about 2 cups per serving
