This is one of our favorite Winter Slow-Cooker recipes. It is a spicy beef stew that will definitely warm you up on a cold day.

Adapted from the Gooseberry Patch cookbook.

** 8 servings **

2 lbs. lean stew meat, cubed

10 slices of bacon, crisply cooked and crumbled, drippings reserved

1 c. yellow onion, diced

1/2 c. green bell pepper, diced

1/2 c. celery, diced

1/2 c. carrots, diced

2 garlic cloves, minced

28-oz. can diced or chopped tomatoes with liquid

2 15-oz. cans kidney beans, drained

8-oz. can tomato sauce

2 T. fresh parsley, finely chopped

2 T. chili powder

1 t. salt

1/2 t. cumin

1/8 t. pepper

1 dash ‘Texas Pete’ or hot sauce of your choice (optional)

Sear the beef cubes on all sides in the reserved bacon drippings; add a little canola oil if necessary. Combined

browned beef, bacon and remaining ingredients in a slow cooker. Cover and cook on low for 10 hours or until

beef is tender. Great served with cornbread muffins or bread sticks.