Hearty Three-Bean Bacon and Beef Stew
Ingredients:
6 strips bacon, chopped
1 pound ground beef
1 large onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped (any color)
2 cups beef broth
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes
1 cup barbecue sauce
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
1 bay leaf
Fresh parsley, chopped (for garnish, optional)
Instructions:
Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pot.
Brown the Beef:
Add the ground beef to the pot with the bacon fat. Cook over medium heat, breaking it up with a spoon, until browned and fully cooked. Drain excess fat if needed.
Sauté Vegetables:
Add the chopped onion, bell pepper, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
Add Liquids and Beans:
Stir in the beef broth, diced tomatoes, barbecue sauce, tomato paste, and Worcestershire sauce. Mix well.
Add the drained beans (kidney, black, and pinto), and stir to combine.
Season and Simmer:
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