Beef Stew w/ a Few Surprises

Well Fall is coming and so is the cooler weather.  Surprisingly, with it being Labor Day, the weather was quite cool.  It was perfect weather for some beef stew and fresh baked bread.  Hope you Enjoy!

Beef Stew

1 lb bacon, cooked and chopped
1 1/2 lb beef for stew
4 carrots, slices
6 celery stocks, slices
1 small onions, chopped
4 garlic gloves, crushed
3 sweet potatoes, cubed
8 fresh sweet basil leaves, minced
1 16 oz can tomato paste
2 14.5 oz can diced tomatoes, with juice
2 15.25 cans black beans, drained
12 oz beer of choice
32 oz beef broth
olive oil
sea salt and pepper for taste
2 tsp  Chicago steak seasoning

crock pot
bread for dipping
cheddar cheese

In a fry pan seer beef in 2 Tbs on olive oil for 5-10 minute or until all sides are brown.   In another fry pan saute 4 Tbs olive oil, garlic, onion, carrot, and celery for about 10 minutes.  Once the beef and veggie blend is finished, combine that with sweet potatoes, basil, tomato paste, tomatoes, black beans, bacon, beer, beef broth, salt, pepper, and steak seasoning into crock pot.  Set crock pot on high and let stew cook for 5-7  hours or  until veggies are tender.
We enjoyed our soup in pretzel bread bowls and topped with cheddar cheese.