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Provencal Beef Stew

Warm up a cold day with this slow cooker stew.

Provencal Beef Stew Photo
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

  1. Place beef in a 5-quart slow cooker
  2. Coat a 12-inch nonstick skillet with cooking spray
  3. Add onion, mushrooms and garlic
  4. Sauté over medium-high heat 5 minutes, stirring occasionally
  5. Add to slow cooker with carrots
  6. Place half of beans in slow cooker
  7. Place remaining beans in a blender
  8. Add 1/2 cup of broth to blender and puree
  9. Add mixture to slow cooker
  10. Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper to slow cooker
  11. Cover and cook on high setting for 6 to 7 hours
  12. Garnish with fresh thyme if desired
  13. Yields about 2 cups per serving

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(Page 1 of 1, 1 total comments)

Marcia Evans

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Smells fantastic while simmering, and tastes great.

posted Apr 9th, 2011 3:28 am


   
 

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