Crock Pot Provencal Beef Stew
1 onion small, chopped
2 cup fresh mushrooms sliced
2 clove garlic minced
1 can canned pinto beans drained and rinsed, divided
1 1/2 cup beef broth divided
16 oz lean beef top round steak cut into 1 inch cubes
2 carrot large, sliced
1 can canned crushed tomatoes (14 1/2 oz can)
1/2 tsp dried oregano
1/4 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1. Spray a 12 inch nonstick skillet with cooking spray and place over medium-high heat. Add onion, mushrooms, and garlic and cook for 5 minutes. Set aside.
2. Place half of the pinto beans in a crock pot and place the remaining half in a blender. Add 1/2 cup of broth to the blender, cover, and puree until smooth. Set aside.
3. Add beef, onion and mushroom mixture, carrots, tomatoes, pureed beans, remaining broth, oregano, thyme, salt, and black pepper to the crock pot.
4. Cover and cook on High for 6 to 7 hours.
Per Serving: Calories: N/A, Total Fat: g, Sat Fat: g, Sodium: mg, Carbs: g, Fiber: g, Sugar: g, Protein: g, Weight Watchers SmartPoints: 3
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