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How To make Provencal Beef Stew

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WALDINE VAN GEFFEN VGHC42A:

1 1/4 pounds Beef stew meat
4 slices Bacon

1" pcs
1 Jar brown gravy :

(18 ounces)
1 Can diced peeled tomatoes

(14 1/2 ounces) with
juice 1 teaspoon Dried thyme leaves
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 pound Baby carrots
8 New red potatoes :

quarter
2 small Onions

cut in eighths
1 Pk fresh whole mushrooms :

(8 ounces)
In medium skillet over med-high heat, cook beef and bacon until beef is browned; drain. In 3-1/2 to 4 qt crockpot combine gravy, tomatoes, thyme, salt and pepper. Add beef, bacon and remaining ingredients; stir gently to combine. Cover; cook on LOW for 8 to 10 hours or until meat and veggies are tender. 360 cal; 10 gr fat; 25% fat. Source: Country Casseroles & One- Dish Meals, Pillsbury.

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