Warm up to a cup of this stew during chilly fall and winter nights. The beans add that layer of flavor and texture we all love.
For more recipes, visit bushbeans.com.
Heat oil in a 10-inch skillet over medium-high heat. Add beef and brown thoroughly with bacon and rosemary. Season lightly with salt and pepper.
Add onion; sauté until lightly caramelized.
Place beef mixture, carrot and tomatoes in slow cooker. Top with beans and beef broth or red wine.
Cover and cook 3-4 hours on low.