Stew Provençal the Editors of Publications International, Ltd.
Makes 8 servings
|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|
|2||cloves garlic, minced|
|1||teaspoon dried thyme|
|1/2||teaspoon black pepper|
- 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.
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