Slow Cooker Provencal Beef Stew (Weight Watchers)

Prep 20 min Cook 425 min Ready 445 min
Serves 6



1 small onion, chopped
2 cup fresh mushrooms, sliced
2 clove garlic, minced
1 can (15 oz) pinto beans, drained and rinsed, divided
1 12 cup beef broth, divided
16 oz lean beef top round steak, cut into 1 inch cubes
2 large carrots, sliced
1 can (14 1/2 oz) crushed tomatoes
12 tsp dried oregano
14 tsp dried thyme
12 tsp salt, or to taste
14 tsp black pepper, or to taste


  1. Spray a 12 inch nonstick skillet with cooking spray and place over medium-high heat. Add onion, mushrooms, and garlic and cook for 5 minutes. Set aside.
  2. Place half of the pinto beans in a slow cooker and place the remaining half in a blender. Add 1/2 cup of broth to the blender, cover, and puree until smooth. Set aside.
  3. Add beef, onion and mushroom mixture, carrots, tomatoes, pureed beans, remaining broth, oregano, thyme, salt, and black pepper to the slow cooker.
  4. Cover and cook on High for 6 to 7 hours.
  5. Per serving: 3 SmartPoints; 5 PointsPlus
Recipe originally inspired by KitchMe with 5-star rating and 0 reviews.