Provencal beef slow-cooker stew 2

Total Time: 7:15 Prep: 0:10 Cook: 7:05

Serves: 6 Difficulty: Easy

This French-inspired stew ticks all the boxes for a hearty and wintery meal. Try
serving it with some warm, crusty bread on the side.

Ingredients
Beef gravy steak, raw 9
450 g, cut into 3cm pieces

Brown onion 0
1 small
small,, finely chopped

Button mushrooms 0
300 g, halved

Garlic 0
2 clove(s)
clove(s),, crushed

Carrot(s) 0
2 medium
medium,, sliced

Canned pinto beans, rinsed, drained 0

1 400g can
Beef stock cube 0
1 1⁄2 individual
individual,, gluten-free variety, (to make 350ml beef stock)

Canned diced tomatoes 0

1 400g can

Dried oregano 0
1⁄
2 tsp

Dried thyme 0
1⁄
4 tsp

Fresh thyme 0
4 sprig(s)
sprig(s),, to serve

Oil spray 1
1 x 3 second spray(s)

Instructions

1 Place beef in a 5.5 litre (22 cup) capacity slow cooker. Lightly spray a
large non-stick frying pan with oil and heat over medium–high heat.
Add onion, mushrooms and garlic. Cook, stirring occasionally, for
about 5 minutes or until lightly browned. Add onion mixture, carrots
and half the beans to slow cooker.

2 Place remaining beans in a blender with one–third of the stock and

blend to a puree. Add puree to slow cooker, then stir in remaining
stock, tomatoes, oregano and dried thyme. Season with salt and
pepper.

3 Cover with lid. Cook on high for 4 hours (or low for 7 hours), until beef
is tender. Serve topped with fresh thyme.

Notes

TO REFRIGERATE: Store stew in a large reusable container or transfer individual portions to sepa-
sepa-
rate reusable containers and keep for up to 3 days. To reheat, simmer gently in a saucepan or mi-
mi-
crowave individual portions until hot, adding a little extra water if the stew is too thick. TO
FREEZE: Store stew as above for up to 3 months. Thaw overnight in the fridge. Reheat as above.