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Smoky Bacon and Bean Hamburger Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 pound ground beef
  • 6 slices bacon, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes
  • 2 cups beef broth
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and pepper

Instructions
 

  • Cook the chopped bacon in a large skillet over medium heat until it is crisp. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pan.
  • Add the ground beef to the same skillet and cook until browned, breaking it up with a spoon. Stir in the diced onion and minced garlic and cook for 2 to 3 minutes until the onion softens.
  • Transfer the beef mixture and cooked bacon to the slow cooker. Add the drained kidney beans, diced tomatoes, beef broth, smoked paprika, and chili powder. Stir to combine.
  • Season with salt and pepper. Cover and cook on low for 6 to 8 hours.
  • Stir the stew before serving to distribute the ingredients evenly.

Notes

Reserve a few tablespoons of the cooked bacon to sprinkle on top just before serving for added crunch. If the stew seems too thick after cooking, stir in a splash of extra beef broth. Leftovers keep well in the refrigerator for up to three days and reheat easily on the stovetop.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet