Provencal Beef Stew
From jgnat 9 years ago
- 7 hours to make
- Serves 6
Modified from Weight Watcher's recipe this week, this hearty and nutritious stew is made richer with pureed beans. 250 calories per serving.
Ingredients
- 1/2 cup dried pinto beans shopping list
- 1/2 cup dried yellow--eyed beans shopping list
- 1 tablespoon unsalted butter shopping list
- 1 lb stewing beef, cubed shopping list
- 2 tbsp white flour shopping list
- 1 small onion, chopped fine shopping list
- 3 garlic cloves, minced shopping list
- 2 large carrots, sliced at an angle. Rotate the carrot 1/4 around with each cut. shopping list
- 1/4 turnip, cubed shopping list
- 4-5 dried porcini mushrooms, cut in to pieces shopping list
- 1 1/2 cups beef or chicken broth shopping list
- 1 can (398 ml) low sodium diced tomatoes shopping list
- 1/2 teaspoon dried oregano shopping list
- 1/2 tsp dried thyme shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp pepper shopping list
How to make it
- Soak beans overnight in two cups water
- Simmer beans in their water for twenty to thirty minutes until tender, drain
- Melt butter in frying pan
- Dredge beef in flour and fry in pan, seven minutes to a side to brown
- While the beef is browning, add garlic and onion to the pan to soften
- Peel and chop the carrots, mushrooms and turnip and add to the slow cooker
- Add the browned beef and onion mixture on top of the vegetables
- Puree half the beans and 3/4 cup of the broth in a blender.
- Pour the diced tomatoes, pureed beans, and remainder of the broth over all.
- One quick stir, and cook on high for 6-7 hours.
- You may garnish with parsley and serve with crusty buns.
People Who Like This Dish 3
- clbacon Birmingham, AL
- gourmetana London, UK
- mommyluvs2cook Santa Fe, TX
- jgnat Edmonton, CA
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