Ww Provencal Beef Slow Cooker Stew Recipes

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PROVENCAL BEEF STEW



Provencal beef stew image

This is the sort of stew that takes just a few minutes of prep time in the morning, and after letting it cook all day, is the perfect thing to indulge in after a long, chilly day. Puréed beans add a wonderfully thick texture to this robust beef stew. It's a simple, nutritious way to thicken any bean-based soup. The stew also has onions, mushrooms, carrots, crushed tomatoes, dried oregano, dried thyme, as well as fresh thyme for garnish if you have some on hand. After sautéing the onion, mushrooms, and garlic, it all comes together in the slow cooker, and you can walk away and let everything meld for 6-7 hours...right until dinnertime.

Categories     Dinner

Time 7h25m

Yield 6 servings

Number Of Ingredients 14

16 oz Uncooked lean beef round cut into 1-inch cubes (London Broil)
1 spray(s) Cooking spray
1 small Uncooked onion(s) chopped
2 cup(s) Fresh mushroom(s) sliced
2 medium clove(s) Garlic clove(s) minced
2 large Uncooked carrot(s) sliced
15 oz Canned pinto beans drained and rinsed, divided
1.5 cup(s) Canned beef broth divided
14.5 oz Canned crushed tomatoes
0.5 tsp Dried oregano crushed
0.25 tsp Dried thyme crushed
0.5 tsp Table salt
0.25 tsp Black pepper
2 Tbsp Fresh thyme or 2 whole sprigs, for garnish (optional)

Steps:

  • Place beef in a 5-quart slow cooker.
  • Coat a 12-inch nonstick skillet with cooking spray. Add onion, mushrooms and garlic; sauté over medium-high heat for 5 minutes. Add onion mixture to slow cooker; add carrots.
  • 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.
  • 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.

Nutrition Facts : Calories 50 kcal

PROVENçAL BEEF SLOW COOKER STEW



Provençal beef slow cooker stew image

We added puréed beans to this dish. The result? A robust, hearty stew with a rich, thick texture.

Categories     Dinner

Time 6h40m

Yield 6 servings

Number Of Ingredients 14

5 spray(s) Calorie controlled cooking spray
450 g Beef stewing steak, lean, raw cut into cubes
1 small Onion(s) chopped
300 g Mushrooms sliced
2 clove(s) Garlic crushed
2 medium Carrots, raw sliced
400 g Pinto Beans, cooked can, drained and rinsed
1 cube(s) Vegetable stock cube(s) 350ml stock
1 can(s), large Tinned Tomatoes
0.5 teaspoons Salt
0.5 teaspoons, level Oregano, Dried
0.25 teaspoons, level Thyme, Dried dried
0.25 teaspoons Black pepper
6 sprig(s) Thyme, Fresh to garnish

Steps:

  • Place the beef in a slow cooker. Mist a nonstick frying pan with cooking spray. Add the onion, mushrooms and garlic. Sauté over medium-high heat 5 minutes, stirring occasionally. Add to the slow cooker with the carrots.
  • Place half of the beans in the slow cooker. Put the remaining beans in a blender. Add ⅓ of stock to blender and purée. Add mixture to slow cooker. Add the remaining stock, tomatoes, oregano, dried thyme, salt and pepper.
  • Cover and cook on the High setting of slow cooker for 6 to 7 hours. Garnish with fresh thyme.

Nutrition Facts : Calories 74 kcal

WW PROVENCAL BEEF SLOW COOKER STEW



Ww Provencal Beef Slow Cooker Stew image

Make and share this Ww Provencal Beef Slow Cooker Stew recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Stew

Time 6h50m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb lean beef round, cut into 1 inch cubes
1 spray nonstick cooking spray
1 small onion, chopped
2 cups mushrooms, sliced
2 garlic cloves, minced
2 large carrots, sliced
15 ounces canned pinto beans, drained and rinsed
1 1/2 cups beef broth, divided
14 1/2 ounces canned crushed tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
2 tablespoons thyme

Steps:

  • Place a beef in a 5 quart slow cooker. Coat a 12 inch nonstick skillet with cooking spray. Add onions, mushrooms, and garlic. Saute over medium high heat 5 minutes, stirring occasionally.
  • Place half of beans in a slow cooker. Place remaining beans in a 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 if desired.

PROVENCAL BEEF SLOW-COOKER STEW



Provencal beef slow-cooker stew image

Categories     Dinner,Lunch

Time 6h15m

Yield 6 servings

Number Of Ingredients 12

405 g Lean beef round steak (buy 450g), fat trimmed, cut into 3cm pieces
1 small Brown onion finely chopped
300 g Button mushrooms halved
2 clove(s) Garlic crushed
2 medium Carrot(s) sliced
1 400g can Canned pinto beans, rinsed, drained
1.5 individual Beef stock cube gluten-free variety, (to make 350ml beef stock)
1 400g can Canned diced tomatoes
0.5 tsp Dried oregano
0.25 tsp Dried thyme
4 sprig(s) Fresh thyme to serve
1 x 3 second spray(s) Oil spray

Steps:

  • Place beef in a slow cooker. Lightly spray a large frying-pan with oil and heat over medium-high heat. Add onion, mushrooms and garlic. Cook for 5 minutes, stirring occasionally. Add onion mixture and carrots to slow cooker.
  • Place half the beans in slow cooker. Place remaining beans in blender. Add one-third of stock to blender and puree. Add mixture to slow cooker. Add remaining stock, tomatoes, oregano and dried thyme to slow cooker and season with salt and pepper.
  • Cover and cook on high for 6 hours, or until beef is tender. Serve topped with fresh thyme.

Nutrition Facts : Calories 82 kcal

PROVENCAL BEEF SLOW COOKER STEW



Provencal Beef Slow Cooker Stew image

We added pureed beans to this dish. The result? A robust, hearty stew with a wonderfully thick texture.

Categories     Dinner,Lunch

Time 6h40m

Yield 6 servings

Number Of Ingredients 13

16 oz Uncooked lean beef round cut into 1-inch cubes (London Broil)
1 small Uncooked onion(s) chopped
2 cup(s) Fresh mushroom(s) sliced
2 clove(s), large Garlic clove(s) minced
2 large Uncooked carrot(s) sliced (about 1 cup)
15 oz Canned pinto beans drained and rinsed
1.5 cup(s) Canned beef broth
14.5 oz Canned crushed tomatoes (about [1 1/2 cups] cups)
0.5 tsp(s) Dried oregano crushed
0.25 tsp(s) Dried thyme crushed
0.5 tsp(s) Table salt
0.25 tsp(s) Black pepper
2 tbsp(s) Fresh thyme or 2 whole sprigs, for garnish (optional)

Steps:

  • Place beef in a 5L (5-quart) slow cooker. Coat a 30-cm (12-inch) nonstick skillet with cooking spray. Add onion, mushrooms and garlic. Sauté 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 125ml (1/2 cup) of broth to blender and puree. Add mixture to slow cooker. Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper.
  • Cover and cook on high setting of slow cooker for 6 to 7 hours. Garnish with fresh thyme.
  • Yields about 500ml (2 cups) per serving.

Nutrition Facts : Calories 49 kcal

SLOW-COOKER OXTAIL SOUP



Slow-Cooker Oxtail Soup image

This wonderfully rich slow-cooker oxtail soup will warm your soul and your taste buds. Oxtail stew is a favorite family heirloom recipe. Don't let the name of this dish turn you off. Oxtail describes the meaty part of the tail of an ox (now commonly cow). The portion is delicious but requires long and slow cooking. -Bobbie Keefer, Byers, Colorado

Provided by Taste of Home

Categories     Dinner

Time 10h20m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

2 pounds oxtails, trimmed
2 tablespoons olive oil
4 medium carrots, sliced (about 2 cups)
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) beef broth
3 bay leaves
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon pepper
6 cups chopped cabbage

Steps:

  • In a large skillet, brown oxtails in oil over medium heat. Remove from pan; place in a 5-qt. slow cooker. , Add carrots and onion to dripping, cook and stir until just softened, 3-5 minutes. Add garlic, cook 1 minute longer. Transfer vegetable mixture to slow cooker. Add tomatoes, broth, bay leaves, salt, oregano, thyme and pepper; stir to combine. , Cook, covered, on low 8 hours. Add cabbage, cook until cabbage is tender and meat pulls away easily from bones, about 2 hours longer. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and shred meat. Return meat to soup. Discard bay leaves., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 204 calories, Fat 10g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 705mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 5g fiber), Protein 16g protein.

SLOW-COOKER PROVENCAL BEEF STEW



Slow-Cooker Provencal Beef Stew image

Chuck roast is a tough cut of meat that grows tender in the slow cooker. Serve this low-fat, low-calorie rustic stew with some crusty bread and red wine (preferably from southern France).

Provided by JackieOhNo

Categories     Stew

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1 1/2 lbs boneless chuck roast, trimmed and cut into 1-inch cubes
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon fresh ground black pepper, divided
2 tablespoons all-purpose flour
2 medium onions, cut into quarters
8 garlic cloves, crushed
1/4 cup dry red wine
1 cup fat free low-sodium beef broth
2 tablespoons tomato paste
3 bay leaves
3 fresh thyme sprigs
1 (14 1/2 ounce) can diced tomatoes, drained
3 cups sliced zucchini (1-inch slices)
2 cups sliced carrots (1-inch slices)

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 t. salt and 1/4 t. pepper; dredge in flour. Add beef to pan; saute 2 minutes, browning on all sides. Place beef in slow cooker or crock pot.
  • Add onions and garlic to skillet; saute 5 minutes. Add wine to skillet, scraping pan to loosen browned bits. Place onion mixture in slow cooker.
  • Add broth, tomato paste, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots.
  • Cover and cook on LOW for 8 hours or until beef is tender. Stir in remaining 1 t. salt and 1/4 t. pepper. Discard bay leaves and thyme sprigs.

Nutrition Facts : Calories 388.9, Fat 24.1, SaturatedFat 9.3, Cholesterol 78.2, Sodium 727.7, Carbohydrate 18.2, Fiber 3.6, Sugar 7.6, Protein 23.6

PROVENCAL BEEF STEW (IN CROCK POT)



Provencal Beef Stew (In Crock Pot) image

This if from the WW site, and I've added a few ingredients, which don't change the point value, which is 4 per serving. If you aren't on a diet, this is still really good. The pureed beans make the stew very hearty.

Provided by A la Carte

Categories     Stew

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb lean stewing beef
cooking spray, 1 spray
1 small onion, chopped
2 cups mushrooms, sliced
2 large garlic cloves, minced
2 large carrots, sliced
15 ounces cannellini beans, drained and rinsed
1 cup beef broth
14 1/2 ounces canned diced tomatoes
1/4 cup sun-dried tomato (rinsed)
1 chipotle chile in adobo, chopped (optional)
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper (or to taste)

Steps:

  • Place the beef in your crock pot, on high heat.
  • Add onion, mushrooms and garlic to a 12" non-stick skillet and saute over medium high heat for 5 minutes, or until soft. Stir occasionally. Add to the crock pot.
  • Add carrots.
  • Place the beans in a blender or food processor, with the broth, and blend until pureed. Add to the crock pot.
  • Add all remaining ingredients.
  • Cover and cook on high for 6-7 hours. Garnish with fresh thyme.
  • I served this over spinach, but it would be nice in a big bowl with some lovely French bread!

Nutrition Facts : Calories 291.8, Fat 9.4, SaturatedFat 3.5, Cholesterol 44, Sodium 550, Carbohydrate 28.1, Fiber 6.9, Sugar 5.6, Protein 24.9

SLOW COOKER PROVENCAL BEEF STEW



Slow Cooker Provencal Beef Stew image

Cooking time: 5-7 hours. 9g Carbohydrate. 547 kcal.

Provided by ElliotCranmer

Time 7h30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Heat the oil in a frying pan. Add the bacon and cook over a medium heat for 4-5 minutes until browned, with the fat rendered.
  • Transfer the bacon to the cooking pot and switch the slow cooker to high.
  • In batches, add the beef to the pan in a single layer. Cook for 6-8 minutes until browned on all sides.
  • Transfer the beef to the pot and continue browning the rest of the meat in the same way, adding more oil if needed.
  • Pour the wine and stock over the beef in the pot, then add the bouquet garni and the onion. Add the remaining oil and onion to the frying pan, and cook gently for 5 minutes. Stir in the carrots and cook for another 5 minutes, until softened. Stir in the tomatoes, tomato puree and garlic, then transfer to the pot.
  • Cover with the lid and switch the slow cooker to low. Cook for 5-7 hours, or until the beef and vegetables are tender. Season, discard the bouquet garni and clove studded onion, and stir in the orange zest and parsley.

BEEF STEW PROVENCAL



Beef Stew Provencal image

When I was young, my favorite food to order in a restaurant was beef stew. My mother and I decided to create our own and experimented with different ingredients until we came up with this recipe. Everyone liked this slow cooker version so much that now it's a tradition every time the whole family is together. -Chelsey Larsen, Sparks, Nevada

Provided by Taste of Home

Categories     Dinner

Time 6h35m

Yield 6 servings.

Number Of Ingredients 18

4 medium carrots, chopped
4 celery ribs, chopped
1 cup beef broth
1 jar (7 ounces) julienned oil-packed sun-dried tomatoes, drained
1 can (6 ounces) tomato paste
1 small onion, chopped
1/3 cup honey
1/4 cup balsamic vinegar
1 garlic clove, minced
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1 boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
Hot cooked egg noodles or mashed potatoes

Steps:

  • In a 4-qt. slow cooker, combine the first 12 ingredients. In a large bowl, combine the beef, flour, salt and pepper; toss to coat. In a large skillet, brown beef in oil in batches. Transfer to slow cooker., Cover and cook on low for 6-8 hours or until beef is tender. Serve with noodles.

Nutrition Facts : Calories 588 calories, Fat 27g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 581mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 5g fiber), Protein 43g protein.

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