Recipe

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• 1 lb lean stewing beef
• cooking spray, 1 spray
• 1 small onion, chopped
• 2 cups mushrooms, sliced
• 2 large garlic cloves, minced
• 2 large carrots, sliced
• 15 oz cannellini beans, drained and rinsed
• 1 cup beef broth
• 14 1/2 oz canned diced tomatoes
• 1/4 cup sun-dried tomato (rinsed )
• 1 chipotle chile in adobo, chopped (optional)
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp fresh ground pepper (or to taste)

• 1 Place the beef in your crock pot, on high heat.
• 2 Add onion, mushrooms and garlic to a 12 non-stick skillet and saute over medium high heat for 5 minutes, or until soft. Stir occasionally. Add to the crock pot.
• 3 Add carrots.
• 4 Place the beans in a blender or food processor, with the broth, and blend until pureed. Add to the crock pot.
• 5 Add all remaining ingredients.
• 6 Cover and cook on high for 6-7 hours. Garnish with fresh thyme.
• 7 I served this over spinach, but it would be nice in a big bowl with some lovely French bread!