Ww Provencal Beef Slow Cooker Stew Food

PROVENçAL BEEF SLOW COOKER STEW

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.

PROVENCAL BEEF STEW

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.

BEEF STEW PROVENCAL

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.

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

PROVENCAL BEEF SLOW COOKER STEW

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.

WW PROVENCAL BEEF SLOW COOKER STEW

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.

SLOW-COOKER PROVENCAL BEEF STEW

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.

PROVENçAL BEEF STEW

Steps:

• Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture and set side.
• Lightly coat beef with larger amount of flour mixture.
• Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining 2 teaspoons oil and remaining beef. Remove beef from stockpot.
• Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender.
• Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved.
• Stir in broth, tomatoes, herbes de Provence and reserved flour mixture.
• Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender.
• Add potatoes, zucchini and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender.
• Add olives and basil; cook, uncovered, 2 to 3 minutes or until olives are heated through.
• Serve with parmesan cheese, if desired.

SLOW-COOKED PROVENCAL BEEF STEW

Steps:

• Preheat oven to 250°F.
• To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.
• To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.
• Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.
• Add 1 tablespoon oil to the pot and add onions and garlic. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to the bowl with the beef.
• Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.
• Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved pancetta (or bacon) to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.
• Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.
• Remove and discard the bouquet garni. Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving.

PROVENCAL BEEF STEW (IN CROCK POT)

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!

SLOW-COOKER PROVENçALE BEEF STEW

Steps:

• Toss meat with flour in slow cooker sprayed with cooking spray. Add all remaining ingredients except basil; stir. Cover with lid.
• Cook on HIGH 4 to 6 hours (or on LOW 6 to 8 hours).
• Stir in basil before serving.