Day 11 of 31 Lor-cipes
Loree's Stew Provencal
2-14 ounce cans beef broth, divided
1/3 cup flour
1-1/2 pounds pork tenderloin, trimmed and cubed
4 red potatoes, unpeeled and cubed
2 cups frozen cut green beans
(frozen carrots, peas, corn [optional])
1 onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon Italian seasoning
Spray slow cooker with Pam.
Combine ¾ cup beef broth and flour in small bowl, and set aside
Add remaining broth, pork, potatoes, beans, onions, garlic, and spices to slow cooker
Stir and cover, cook on LOW 10 hours.
One hour before serving, stir in broth and flour mixture
Cook 30 minutes to thicken.