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:
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