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Smoky Bacon Crockpot Beef Stew with Peas and Green Beans
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1.5 pounds beef stew meat
  • 6 slices bacon, chopped
  • 1 onion, diced
  • 3 carrots, sliced
  • 2 potatoes, cubed
  • 1 cup green beans, cut into 1-inch pieces
  • 1 cup frozen peas
  • 4 cups beef broth
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Cook the chopped bacon in a skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pan.
  • Add the beef stew meat to the same skillet and brown it on all sides. Transfer the meat to the slow cooker.
  • Place the diced onion, sliced carrots, cubed potatoes, and green beans into the slow cooker with the beef.
  • Stir in the beef broth, minced garlic, smoked paprika, salt, and black pepper. Add the cooked bacon on top.
  • Cover and cook on low for 7 to 8 hours until the beef is tender and the vegetables are soft.
  • Stir in the frozen peas during the last 30 minutes of cooking so they heat through without losing their color.

Notes

Cook the bacon first to render the fat for extra smoky flavor in the broth. Add the peas at the end to keep them bright and slightly firm against the softer vegetables. Leftovers store well in the fridge for three days and reheat easily on the stovetop with a splash of broth if needed.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet