Provencal Beef Slow Cooker Stew

[2 SP per Serving] We added pureed beans to this dish. The result? A robust, hearty stew with a wonderfully thick texture.

Information

• Makes: 6 Servings
• Source: Weight Watchers (membership required)
• Prep: 10 min     Cook: 6½ hours     Difficulty: Moderate

Ingredients

16 oz	uncooked lean beef round, cut into 1-inch cubes	11 SP
1 spray	cooking spray	0 SP
1 small	white onion, chopped	0 SP
2 cups	white mushrooms, sliced	0 SP
2 medium	garlic cloves, minced	0 SP
2 large	carrots, uncooked, sliced (about 1 cup)	0 SP
15 oz	canned pinto beans, drained and rinsed	0 SP
1½ cups	beef broth, canned	0 SP
14½ oz	crushed tomatoes, canned (about 1½ cups)	0 SP
½ tsp	dried oregano, crushed	0 SP
¼ tsp	dried thyme, crushed	0 SP
½ tsp	table salt	0 SP
¼ tsp	black pepper	0 SP
2 Tbsp	fresh thyme, or 2 whole sprigs, for garnish (optional)	0 SP

Instructions

1. Place beef in a 5L (5-quart) slow cooker. Coat a 30-cm (12-inch) nonstick skillet with cooking spray. Add onion, mushrooms and garlic. Sauté over medium-high heat 5 minutes, stirring occasionally. Add to slow cooker. Add carrots.
2. Place half of beans in slow cooker. Place remaining beans in blender. Add 125ml (1/2 cup) of broth to blender and puree. Add mixture to slow cooker. Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper.
3. Cover and cook on high setting of slow cooker for 6 to 7 hours. Garnish with fresh thyme. Yields about 500ml (2 cups) per serving.

Notes

For an even healthier option, try using extra lean turkey breast in place of the beef round.