Provencal Beef Bacon Stew with Potato & Carrot
Yield
12 servingsPrep
10 minCook
10 hrsReady
10 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ¼ | pounds |
stewing beef
|
|
4 | slices |
bacon
|
|
18 | ounces |
gravy
|
|
1 | can |
tomatoes
peeled, diced |
* |
1 | teaspoon |
thyme
dried |
* |
½ | teaspoon |
salt
|
|
¼ | teaspoon |
black pepper
|
|
1 | pound |
baby carrots
|
|
8 |
potatoes
quartered |
* | |
2 | small |
onions
cut in eighths |
|
1 | package |
mushrooms
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
567 | g |
stewing beef
|
|
4 | slices |
bacon
|
|
520.2 | ml/g |
gravy
|
|
1 | can |
tomatoes
peeled, diced |
* |
5 | ml |
thyme
dried |
* |
2.5 | ml |
salt
|
|
1.3 | ml |
black pepper
|
|
453.6 | g |
baby carrots
|
|
8 | each |
potatoes
quartered |
* |
2 | small |
onions
cut in eighths |
|
1 | package |
mushrooms
|
* |
Directions
In medium skillet over med-high heat, cook beef and bacon until beef is browned; drain.
In 3½ 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.