5 WW points

16 oz uncooked lean beef round, cut into 1-inch cubes (London Broil)
1 spray(s) cooking spray
1 small uncooked onion(s), chopped
2 cup(s) fresh mushroom(s), sliced
2 clove(s) (medium) garlic clove(s), minced
2 large uncooked carrot(s), sliced
15 oz canned pinto beans, drained and rinsed, divided
1 1/2 cup(s) canned beef broth, divided
14 1/2 oz canned crushed tomatoes
1/2 tsp dried oregano, crushed
1/4 tsp dried thyme, crushed
1/2 tsp table salt
1/4 tsp black pepper
2 Tbsp fresh thyme, or 2 whole sprigs, for garnish (optional)

16 oz uncooked lean beef round, cut into 1-inch cubes (London Broil) 1 spray(s) cooking spray 1 small uncooked onion(s), chopped 2 cup (s) fresh mushroom(s), sliced 2 clove(s) (medium) garlic clove(s), minced 2 large uncooked carrot(s), sliced 15 oz canned pinto beans, drained and rinsed, divided 1 1/2 cup(s) canned beef broth, divided 14 1/2 oz canned crushed tomatoes 1/2 tsp dried oregano, crushed 1/4 tsp dried thyme, crushed 1/2 tsp table salt 1/4 tsp black pepper 2 Tbsp fresh thyme, or 2 whole sprigs, for garnish (optional)

Place beef in a 5-quart slow cooker.

Coat a 12-inch nonstick skillet with cooking spray. Add onion, mushrooms and garlic; sauté over medium-high heat for 5 minutes. Add onion mixture to slow cooker; add carrots.

Place half of beans in slow cooker; place remaining beans in a blender. Add 1/2 cup of broth to blender and puree; spoon mixture into slow cooker. Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper to slow cooker.

Cover slow cooker and cook on high setting for 6 to 7 hours. Garnish with fresh thyme before serving. Yields about 1 1/4 cups per serving.