Slow Cooker Provençal Beef Stew

This recipe is featured in the Fall edition of the Kraft What’s Cooking magazine.

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  I made a few changes, but nothing drastic.

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Ingredients:

  • 1 1/2 lb boneless stewing beef, cubed*
  • 3 tbsp flour
  • 1 lb sweet potatoes (2 large), peeled, cut into 1-inch pieces
  • 1 can (28 fl oz/796 mL) diced tomatoes
  • 2 small zucchini, cut into 1-inch-thick slices*
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 cup 25%-less-sodium beef broth*
  • 1/3 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing*
  • 1/3 cup chopped fresh basil

* I’ve modified the amounts used from the original recipe.

Directions:

1.  In a mixing bowl add flour (I also added some fresh pepper) and toss beef cubes.  (Original recipes states to just do this right in slow cooker.)

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Place in slow cooker.

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2.  Peel & cube the sweet potatoes.

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3.  Dice zucchini.

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4.  Chop onion.

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5.  Mince garlic cloves.

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6.  Add can of tomatoes to the slow cooker.

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7.  Along with the beef broth.

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8.  And the Sun-Dried Tomato & Oregano Dressing.

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Mix well.

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9.  Cover with lid and cook on high for 4-6 hours.  Sprinkle with fresh basil before serving.

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