• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Provencal Beef Slow Cooker Stew

    Add to MenuAdd to Calendar

    Source: www.cookingindex.comReport recipe

    Rate this recipe:

    Ingredients Jump to Instructions ↓

    1. 1 lb 454g / 16oz Lean beef round (London Broil) - cut into 1" cubes

    2. 1 Cooking spray

    3. 5 one-second sprays per serving

    4. 1 Onions - chopped (small)

    5. 2 cups 474ml Mushrooms - sliced

    6. 2 cups 186g / 6.6oz Garlic cloves - minced (medium)

    7. 2 cups 220g / 7.8oz Carrots - sliced (abt 1 cup) (large)

    8. 15 oz 426g Canned pinto beans - drained and rinsed

    9. 1 1/2 cups 355ml Canned beef broth

    10. 14 1/2 oz 411g Canned crushed tomatoes - (abt 1 1/2 cups)

    11. 1/2 teaspoon 2 1/2ml Dried oregano - crushed

    12. 1/4 teaspoon 1 1/3ml Dried thyme - crushed

    13. 1/2 teaspoon 2 1/2ml Table salt

    14. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper Optional Garnish

    15. 2 tablespoons 30ml Fresh thyme or 2 whole sprigs

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Place beef in a 5-quart slow cooker. Coat a 12-inch nonstick skillet with cooking spray. Add onion, mushrooms and garlic. Saute 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

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback