Provencal Beef Slow Cooker Stew

Recipe Ingredients

1 lb	454g / 16oz	Lean beef round (London Broil) - cut into 1" cubes
1		Cooking spray
		= (5 one-second sprays per serving)
1		Onions - chopped (small)
2 cups	474ml	Mushrooms - sliced
2 cups	186g / 6.6oz	Garlic cloves - minced (medium)
2 cups	220g / 7.8oz	Carrots - sliced (abt 1 cup) (large)
15 oz	426g	Canned pinto beans - drained and rinsed
1 1/2 cups	355ml	Canned beef broth
14 1/2 oz	411g	Canned crushed tomatoes - (abt 1 1/2 cups)
1/2 teaspoon	2.5ml	Dried oregano - crushed
1/4 teaspoon	1.3ml	Dried thyme - crushed
1/2 teaspoon	2.5ml	Table salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Optional Garnish
2 tablespoons	30ml	Fresh thyme or 2 whole sprigs

Recipe Instructions

Place beef in a 5-quart slow cooker. Coat a 12-inch nonstick skillet with cooking spray. Add onion, mushrooms and garlic. Saute 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 1/2 cup of broth to blender and puree. Add mixture to slow cooker. Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper to slow cooker.

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

This recipe yields 6 servings; about 2 cups per serving.

Points® Value: 4

Source:
Weight Watchers at http://www.weightwatchers.com

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