We had to make some drastic changes to this recipe. It was good but Mike and I kept talking about what could make it even better and what we felt was missing. We came up with the recipe below and were very pleased. Mike had his “Jethro” size bowls of it for two evenings. This is one of those recipes that will please both the low carber and the non-low carber.
We both wanted more veggies and bacon in the recipe and felt that the beef was a bit too much. The original recipe only called for 2 slices of bacon. We could not even taste it in the dish. The original recipe called for Kidney Beans. Mike hates Kidney Beans and since Pinto Beans have the same carb count I went with that. It is your choice. What we came up with on the second try is what is below.
Beef, Bean and Bacon Stew
cooking spray
1/4 cup olive oil
2 pounds beef stew meat, fat trimmed
2 teaspoons minced garlic
2 medium onions, chopped
1/2 bag of pre-sliced carrots on the diagonal (I am for speed and comfort)
2 large celery stalks, chopped into small pieces
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 14.5 ounch can diced tomatoes (undrained)
1/2 cup beef broth
2 teaspoons Worcestershire Sauce
1 1/2 teaspoons ground thyme
1 bay leaf
1 Tablespoon quick-cooking tapioca
1 can pinto beans drained and rinsed
half a pound of bacon, cooked and roughly chopped
Coat the inside of the slow cooker crock with cooking spray and set aside.
In a large skillet, over medium heat, warm the olive oil. Add beef and garlic and brown them. Remove from heat and place mixture in slow cooker crock.
Return the pan to the heat, add onions, carrots, celery, salt and pepper and cook until onions are softened.
To the slow cooker crock, add the tomatoes, beef broth, wine, Worcestershire sauce, thyme, bay leaf and tapioca. Stir to combine.
Add the reserved vegetables and stir to combine all ingredients. Cover and cook on low for 7 hours. Stir in the pinto beans and bacon. Cook an additional hour more. Before serving, remove bay leaf.
