Beef and bean stew - untested

https://bushbeans.com/en_US/recipe/mediterranean-beef-and-bean-stew

8 oz dry chick peas (garbanzo deans)
1 Tbsp olive oil
2 lbs beef shoulder, cut into 2-inch cubes
2 slices bacon, chopped
1/2 tsp dried, crushed rosemary
Salt and pepper
1 small onion, chopped
1 medium carrot, peeled and thickly sliced
1 can (10 oz) diced tomatoes, undrained
1/2 cup beef broth or red wine

1. Soak chick peas overnight. Drain and, in fresh water, simmer until soft (about 1 hour).
2. Heat oil in a 10-inch skillet over medium-high heat. Add beef and brown thoroughly with bacon and rosemary. Season lightly with salt and pepper.
3. Add onion; sauté until lightly caramelized.
4. Place beef mixture, carrot and tomatoes in slow cooker. Top with beans and beef broth or red wine.
5. Cover and cook 3-4 hours on low.