Tuesday, January 27, 2015
Provencale Bean Soup
1 boneless beef sirloin tip roast (2-1/2 pounds) cut in half
2 teaspoons canola oil
2 cans white kidney beans or navy beans ( rinsed and drained)
1-1/2 cups sliced fresh mushrooms
1/3 cup sliced green onions
2 garlic cloves , minced
1-1/2 cups brewed coffee
1 teaspoon Liquid Smoke ***optional
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/4 cup cornstarch
1/3 cup cold water
1 . In a large nonstick skillet , brown roast on all sides in oil over medium-high heat . Place in a 5-quart slow cooker . In the same skillet , saute mushrooms , onions and garlic until tender ; stir in the coffee , Liquid Smoke if desired , salt , chili powder and pepper . Pour over roast . Cover and cook on on low for 8 hours or until meat is tender .
2 . Remove roast and keep warm . Pour cooking juices into a 2-cup measuring cup ; skim fat . In a saucepan , combine cornstarch and water until smooth . Gradually stir in 2 cups cooking juices . Bring to a boil ; cook and stir for 2 minutes or until thickened . Serve with sliced beef .
Day-old coffee is the key to this flavorful beef roast that simmers in the slow cooker until it's fall-apart tender . Try it once and I'm sure you'll cook it again .