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Stew Provençal Recipe from Crock-Pot® Hearty Soups, Stews & Chilies cookbook (item # 2269800)

Stew Provençal

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Stew Provençal Recipe from Crock-Pot® Hearty Soups, Stews & Chilies cookbook (item # 2269800)
Servings
8
Cook Time
4 Hour (s)
30 Minutes

Stew Provençal Recipe from Crock-Pot® Hearty Soups, Stews & Chilies cookbook (item # 2269800) Makes 8 servings Cook Time: 8 to 10 hours (LOW) or 4 to 5 hours (HIGH), plus 30 minutes (HIGH)

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Ingredients

• 2 cans (about 14 ounces each) beef broth, divided
• ⅓ cup all-purpose flour
• 1 to 2 pork tenderloins (about 2 pounds), trimmed and diced
• 4 red potatoes, unpeeled and cut into cubes
• 2 cups frozen cut green beans, thawed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• Sprigs fresh thyme (optional)

Instructions

1. Combine ¾ cup beef broth and flour in small bowl; cover and refrigerate. Add remaining broth, pork, potatoes, beans, onion, garlic, salt, dried thyme and pepper to CROCK-POT® slow cooker; mix well. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
2. Whisk flour mixture into CROCK-POT® slow cooker. Cook, uncovered, on HIGH 30 minutes or until thickened. Garnish with thyme sprigs.

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Due to gradual and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Most recipes can be accommodated in a slow cooker that is either one quart smaller or one quart larger than specified. If using a smaller sized slow cooker, please use caution when preparing your meal to prevent over filling. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a ‘slow cooker’ within the recipes.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.