Stew Provençal
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Stew Provençal
YIELD Makes 8 servings
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INGREDIENTS
| 2 | cans (14-1/2 ounces each) beef broth, divided |
| 1/3 | cup all-purpose flour |
| 1 | to 2 pork tenderloins (about 2 pounds), trimmed and diced |
| 4 | red potatoes, unpeeled, cut into cubes |
| 2 | cups frozen cut green beans, thawed |
| 1 | onion, chopped |
| 2 | cloves garlic, minced |
| 1 | teaspoon salt |
| 1 | teaspoon dried thyme |
| 1/2 | teaspoon black pepper |
PREPARATION:
Slow Cooker Directions
- Combine 3/4 cup beef broth and flour in small bowl. Set aside.
- Add remaining broth, pork, potatoes, beans, onion, garlic, salt, thyme and pepper to slow cooker; mix well.
- Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours. Stir flour mixture into slow cooker. Cook, uncovered, 30 minutes or until thickened.
This recipe appears in:
French