Best 10 Ww Provencal Beef Slow Cooker Stew Recipes

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.

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.

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.

PROVENCAL BEEF SLOW-COOKER STEW

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.

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.

SLOW-COOKER OXTAIL SOUP

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.

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.

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 PROVENCAL BEEF STEW

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

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.