Ingredients:

  • 2 lbs beef chuck roast, cut into ½-inch cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely minced
  • 1 medium red bell pepper, finely minced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes

Instructions:

  1. Pat the cubed beef dry and sear in a skillet with olive oil over medium-high heat until a deep brown crust forms. Transfer the seared meat to the slow cooker.
  2. Add the finely minced onion, red bell pepper, and garlic to the slow cooker.
  3. Stir in the crushed tomatoes, kidney beans, and black beans until fully incorporated.
  4. Cover and cook on Low for 8 hours or on High for 4 hours until the beef is tender and the sauce has thickened.