Provencal Beef Stew (In Crock Pot)

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.

• Ready In: 6 hrs 20 mins
• Serves: 6

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!