Provencal Beef Stew (In Crock Pot) |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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This if from the WW site, and I've added a few ingredients, which don't change the point value, which is 4 per serving. If you aren't on a diet, this is still really good. The pureed beans make the stew very hearty. Ingredients:
1 lb lean stewing beef |
cooking spray, 1 spray |
1 small onion, chopped |
2 cups mushrooms, sliced |
2 large garlic cloves, minced |
2 large carrots, sliced |
15 ounces cannellini beans, drained and rinsed |
1 cup beef broth |
14 1/2 ounces canned diced tomatoes |
1/4 cup sun-dried tomato (rinsed) |
1 chipotle chile in adobo, chopped (optional) |
1/2 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper (or to taste) |
Directions:
1. Place the beef in your crock pot, on high heat.
2. Add onion, mushrooms and garlic to a 12 non-stick skillet and saute over medium high heat for 5 minutes, or until soft. Stir occasionally. Add to the crock pot.
3. Add carrots.
4. Place the beans in a blender or food processor, with the broth, and blend until pureed. Add to the crock pot.
5. Add all remaining ingredients.
6. Cover and cook on high for 6-7 hours. Garnish with fresh thyme.
7. I served this over spinach, but it would be nice in a big bowl with some lovely French bread!
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