Provencal Beef Stew

By MAB

Main Meal (5 ppvs)

Ingredients

• 1 lb lean, trimmed beef round, cut into 1 inch cubes
• 1 spray cooking spray
• 1 small onion, chopped
• 2 cups sliced fresh mushrooms
• 2 garlic cloves, minced
• 2 large carrots, sliced
• 15 oz canned pinto beans, drained and rinsed
• 1 1/2 cups canned beef broth
• 14 1/2 oz canned crushed tomatoes
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 2 tbsp fresh thyme or 2 whole sprigs for garnish (optional)

Details

Servings 6
Preparation time 20mins
Cooking time 420mins

Preparation

Step 1

Place beef in a 5 quart slow cooker.

Coat a 12 inch nonstick skillet with cooking spray. Add onion, mushrooms, garlic. Saute over medium high heat for 5 minutes. Add onion mixture to slow cooker. Add carrots.

Place half of the beans in slow cooker; place remaining beans in blender. Add 1/2 cup 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 1 1/4 cup per serving