Slow Cooker Cowboy Steak and Beans
Hearty and richly flavorful, Slow Cooker Cowboy Steak and Beans will be a family favorite after the first tangy and subtly sweet bite.
Ingredients
- 20 oz 15 bean soup mix
- 2 celery ribs; diced
- 3 tsp garlic; miced/grated or 1 tbsp granulated garlic
- 1 green bell pepper; diced
- 1 red bell pepper; diced
- 1 1/2 cup onion; diced
- 28 oz diced tomatoes
- 32 oz low sodium beef broth
- 2 tbsp Worcestershire sauce
- 1/3 cup dark brown sugar
- 3 tbsp smoked paprika
- 1 tbsp chili powder
- 3 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1/2 cup apple cider vinegar
- 1 tbsp dijon mustard
- 2 lbs London Broil; cubed
- 6 slices thick cut bacon
- 6 oz tomato paste (optional)
- 1/4 cup cilantro; chopped
Instructions
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Sort through beans for any rocks or debris, then add to the slow cooker.
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Add the celery, garlic, bell peppers, onion, and diced tomatoes to the slow cooker.
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Pour aproximately 2 cups of the beef broth into a bowl; pour the remaning broth into the slow cooker.
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Whisk worcestershire sauce, brown sugar, seasonings/spices, vinegar, and mustard together. Once combined, pour into the slow cooker.
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Mix well, combining all the ingredients in the slow cooker.
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Add the steak and the bacon; stir to combine.
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Cover, cook on HIGH for 8 hours.
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To thicken, remove a cup or two of liquid and place in a bowl.
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Incorporate the tomato paste to the removed liquid util smooth.
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Stir in the tomato mixture into the steak and beans, continue to cook for an additional 30 minutes.
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Mix in the chopped cilantro; serve and enjoy.