Creamy Vegetable Beef and Bacon Stew

I am not a huge fan of soup. I'm also not a fan of vegetables so it's surprising that I would even make this dish but I actually really like it. David really likes this dish too and will eat more bowls of it than I can count in one sitting. You'll enjoy this hearty stew!

Creamy Vegetable Beef and Bacon Stew
Yield 6 servings

1 lb. ground beef
1/2 lb. bacon, chopped
1 medium onion
1 cup mixed frozen vegetables (corn, green beans, carrots, and peas)
1 can Bush's mild black chili beans
1 can (14.5 oz) diced tomatoes
3 medium red potatoes, diced and peel left on
1 cup water
3/4 cup Daiya cheddar cheese style shreds
1/2 tablespoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon Italian seasoning
1/4 cup Soy Free Earth Balance Butter Spread
1/4 cup brown rice flour
2 cups almond milk

Directions: Cook ground beef until brown and juices run clear, place in the crock pot. Chop bacon into pieces and cook in a skillet over medium heat until brown and no longer pink. Remove grease and place in the crock pot. Chop onion and place in the crock pot followed by the frozen vegetables, black beans drained, tomatoes drained, diced red potatoes, water, Daiya cheese, salt, pepper and Italian seasoning in the crock pot. In a liquid measuring cup, melt the butter. Then add the flour and almond milk and whisk until well blended. Pour mixture into the crock pot. Cook on low for 8-9 hours or on high for 5-6 hours.

Disclaimer: It is always important to read labels because brands frequently change their ingredients. These ingredients and brands work for my family but some may be processed in the same facility as wheat, soy, dairy and/or eggs and therefore depending on your severity may or may not work for your family.