Provencal Beef Stew (In Crock Pot)
- Ready In:
- 6hrs 20mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 453.59 g lean stewing beef
- cooking spray, 1 spray
- 1 small onion, chopped
- 473.18 ml mushrooms, sliced
- 2 large garlic cloves, minced
- 2 large carrots, sliced
- 425.24 g cannellini beans, drained and rinsed
- 236.59 ml beef broth
- 411.06 g canned diced tomatoes
- 59.14 ml sun-dried tomato (rinsed)
- 1 chipotle chile in adobo, chopped (optional)
- 2.46 ml dried oregano
- 1.23 ml dried thyme
- 2.46 ml salt
- 1.23 ml fresh ground pepper (or to taste)
directions
- Place the beef in your crock pot, on high heat.
- 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.
- Add carrots.
- Place the beans in a blender or food processor, with the broth, and blend until pureed. Add to the crock pot.
- Add all remaining ingredients.
- Cover and cook on high for 6-7 hours. Garnish with fresh thyme.
- I served this over spinach, but it would be nice in a big bowl with some lovely French bread!
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