Weight Watchers Provencal Beef Stew

Pureed beans add a wonderfully thick texture to this robust beef stew. It&39;s a simple, nutritious way to thicken any beanbased soup. 4 WW Points

Yield: 6 servings
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4 Points Ww: 0 Minute


  • 1 pound(s) lean beef round, cut into 1inch cubes (London Broil)
  • 1 spray(s) cooking spray
  • 1 small onion(s), chopped
  • 2 cup(s) mushroom(s), sliced
  • 2 medium garlic clove(s), minced
  • 2 large carrot(s), sliced
  • 15 oz canned pinto beans, drained and rinsed, divided
  • 1 1/2 cup(s) canned beef broth, divided
  • 14 1/2 oz canned crushed tomatoes
  • 1/2 tsp dried oregano, crushed
  • 1/4 tsp dried thyme, crushed
  • 1/2 tsp table salt
  • 1/4 tsp black pepper
  • 2 Tbsp thyme, or 2 whole sprigs, for garnish (optional)


  1. Place beef in a 5quart slow cooker.

  2. Coat a 12inch nonstick skillet with cooking spray. Add onion, mushrooms and garlic; saut over mediumhigh heat for 5 minutes. Add onion mixture to slow cooker; add carrots.

  3. Place half of beans in slow cooker; place remaining beans in a blender. Add 1/2 cup of broth to blender and puree; spoon mixture into slow cooker. Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper to slow cooker.

  4. Cover slow cooker and cook on high setting for 6 to 7 hours. Garnish with fresh thyme before serving. Yields about 1 1/4 cups per serving.
January 2010

This recipe is a personal recipe added by NJDebbi and has not been tested or endorsed by MyRecipes.

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