Ingredients:

  • 6 oz thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • salt to taste
  • 2 lbs fresh green beans, trimmed and snapped
  • 1 lb baby gold potatoes, halved or quartered

Instructions:

  1. Place the diced bacon in a Dutch oven over medium heat. Cook, stirring occasionally, until the bacon is crisp and the fat has fully rendered.
  2. Remove the bacon bits with a slotted spoon and set aside, leaving the fat in the pot.
  3. Add the diced onion to the bacon fat and sauté for 3–5 minutes until translucent.
  4. Stir in the minced garlic and cook for 60 seconds until fragrant. Note: Don't let the garlic brown or it will turn bitter.
  5. Sprinkle the flour over the onions and garlic. Stir constantly for 2 minutes until the raw flour smell is gone.
  6. Slowly pour in the beef broth while stirring vigorously. Simmer for 3 minutes until the liquid thickens.
  7. Add the fresh green beans and baby gold potatoes to the pot. Stir to coat in the gravy and bring to a gentle boil.
  8. Reduce heat to low, cover, and simmer for 30–35 minutes until beans are tender and olive brown.
  9. Remove the lid and stir the crispy bacon bits back in.
  10. Season with smoked paprika, pepper, and salt. Simmer uncovered for 5 more minutes if the sauce needs to be more concentrated.