Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Sort through beans for any rocks or debris, then add to the slow cooker.
  • Add the celery, garlic, bell peppers, onion, and diced tomatoes to the slow cooker.
  • Pour aproximately 2 cups of the beef broth into a bowl; pour the remaning broth into the slow cooker.
  • Whisk worcestershire sauce, brown sugar, seasonings/spices, vinegar, and mustard together. Once combined, pour into the slow cooker.
  • Mix well, combining all the ingredients in the slow cooker.
  • Add the steak and the bacon; stir to combine.
  • Cover, cook on HIGH for 8 hours.
  • To thicken, remove a cup or two of liquid and place in a bowl.
  • Incorporate the tomato paste to the removed liquid util smooth.
  • Stir in the tomato mixture into the steak and beans, continue to cook for an additional 30 minutes.
  • Mix in the chopped cilantro; serve and enjoy.