Provencal Beef Slow Cooker Stew

By á-170456

Ingredients

• OPTIONAL GARNISH:
• 1 pound lean beef round (London Broil) cut into 1" cubes
• 1 serving cooking spray (5 one-second sprays per serving)
• 1 small onions chopped
• 2 cup mushrooms sliced
• 2 medium garlic cloves minced
• 2 large carrots sliced (abt 1 cup)
• 15 ounces canned pinto beans drained and rinsed
• 1 1/2 cup canned beef broth
• 14 1/2 ounces canned crushed tomatoes (abt 1 1/2 cups)
• 1/2 teaspoon dried oregano crushed
• 1/4 teaspoon dried thyme crushed
• 1/2 teaspoon table salt
• 1/4 teaspoon freshly-ground black pepper
• 2 tablespoons fresh thyme or 2 whole sprigs

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 5 minutes, stirring occasionally. Add to slow cooker. Add carrots.

Place half of beans in slow cooker. Place remaining beans in 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 of slow cooker for 6 to 7 hours. Garnish with fresh thyme.

This recipe yields 6 servings; about 2 cups per serving.

Points® Value: 4