Provencal Beef Slow Cooker Stew

Provencal Beef Slow Cooker Stew 

No Count

POINTS® value | 3
Servings | 6

We added puréed beans to this dish. The result? A robust, hearty stew with a rich, thick texture.

450 g lean beef fillet steak, cut 1-inch cubes
5 spray low-fat cooking spray
1 small onion(s), chopped
300 g mushrooms, sliced
2 clove garlic, crushed
2 medium carrot(s), sliced
425 g cooked pinto beans, can, drained and rinsed
1 portion stock cube, beef, make up 350ml with hot water
400 g tomato(s), chopped, canned
1/2 teaspoon oregano, dried
1/4 teaspoon thyme, dried
1/2 teaspoon salt
1/4 teaspoon pepper, black
2 tablespoon thyme, fresh, or 2 sprigs (optional) for garnish

Place beef in a slow cooker. Coat a nonstick frying-pan 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 1/3 of stock to blender and purée. Add mixture to slow cooker. Add remaining stock, tomatoes, oregano, dried thyme, salt and pepper.

Cover and cook on high setting of slow cooker for 6 to 7 hours. Garnish with fresh thyme.