Beef Stew (Provencal)

By Bettye

Ingredients

• 1 pound(s) lean beef round, cut into 1-inch cubes (London Broil)
• 1 spray(s) cooking spray
• 1 small onion(s), chopped
• 2 cup(s) mushroom(s), sliced
• 2 medium garlic clove(s), minced
• 2 large carrot(s), sliced
• 15 oz canned pinto beans, drained and rinsed, divided
• 1 1/2 cup(s) canned beef broth, divided
• 14 1/2 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 Tbsp thyme, or 2 whole sprigs, for garnish (optional)

Preparation

Step 1

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 for 5 minutes. Add onion mixture to slow cooker; add carrots.

Place half of beans in slow cooker; place remaining beans in a blender. Add 1/2 cup of broth to blender and puree; spoon mixture into slow cooker. Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper to slow cooker.

Cover slow cooker and cook on high setting for 6 to 7 hours. Garnish with fresh thyme before serving. Yields about 1 1/4 cups per serving.