Prevencal Beef Stew

Provencal Beef Stew (Thank you Dawn G. - Lonza)

PointsPlus™ Value: 5

Servings: 6

Preparation Time: 20 min

Cooking Time: 425 min

Level of Difficulty: Moderate

Pureed beans add a wonderfully thick texture to this robust beef stew. It's a simple, nutritious way to thicken any bean-based soup.

Ingredients

16 oz Beef, round, lean only, raw, cut into 1-inch cubes (London Broil)

1 spray(s) Cooking spray

1 small Onion(s), uncooked, chopped

2 cup(s) Mushrooms, fresh, sliced

2 clove(s) Garlic, fresh, minced

2 large Carrots, uncooked, sliced

15 oz Beans, pinto, canned, drained and rinsed, divided 1½ cup(s) Beef broth, canned, divided 14½ oz Canned crushed tomatoes ½ tsp Dried oregano, crushed ¼ tsp Dried thyme, crushed ½ tsp Salt, table ¼ tsp Pepper, black

2 Tbsp Thyme, fresh, 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. Add onion, mushrooms and garlic; sauté over medium-high heat for 5 minutes. Add onion mixture to slow cooker; add carrots.

3. 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.

4. 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.

See the recipe online here:

http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=99561

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