| Prep Time | 20 min |
| Cook Time | 12 hours |
| Servings |
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Ingredients
- 2 lbs Stew Beef
- 3 tbsp olive oil
- 2 cups beef stock
- 12 oz packaged bacon cooked crisp and crumbled
- 1 14.5 oz can diced tomatoes juice drained
- 4 oz mixed bell peppers chopped
- 4 oz Mushrooms
- 2 ribs celery chopped
- 1 carrot chopped
- 1 Onion chopped
- 4 cloves garlic minced
- 2 tbsp Tomato Paste
- 2 tbsp Worcestershire Sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- salt and pepper to taste
Ingredients
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Instructions
- Heat slow cooker on low setting
- In a large skilled over medium heat, sear the beef in olive oil, browning on both sides. Transfer to slow cooker
- To the slow cooker, add beef stock, bacon, tomatoes, bell peppers, mushrooms, celery, carrot, onion, garlic, tomato paste, Worcestershire sauce, salt/pepper, garlic powder, onion powder, and dried oregano
- Cover and cook on low 6-8 hours
Recipe Notes
Approx. Nutrition per serving (1 cup): 235 kcal; 15g Fat; 4g NET carbs; 22g protein
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