Ingredients
1 ½ lbs beef chuck
1 (10.5-ounce) can condensed beef broth (undiluted, or homemade rich beef stock)
6 cups cooked pinto beans or two 40-ounce cans rinsed and drained
2 (14.5-ounce) cans diced tomatoes, not drained
2 tbsp olive oil
2 tbsp all-purpose flour
1 medium onion
3 carrots, diced
2 bell peppers
2 sprigs fresh rosemary
1 tsp sea salt
¼ tsp black pepper
Directions
1
Cut the beef into 1-inch pieces. Sprinkle pieces of beef with flour.
2
Heat olive oil in a large skillet over high heat. Add the beef. Fry, stirring frequently, until a caramelized crust appears on the outside of the roasted beef.
3
Then peel and chop the onions in half rings. Dice the carrots and bell peppers.
4
Drain the beans in a colander and rinse them with water.
5
In a 6-quart slow cooker, combine the chopped onions, diced carrots and bell pepper, rosemarine, seasonings, beans, beef broth or stock, tomatoes, and the browned beef.
6
Cover the pot and cook on high for 4 to 5 hours, or on low for 8 to 10 hours.