Let’s prepare this comforting Beef and Beans:

1. Prepare and Season the Steak:

• Trim any large, visible pieces of fat from the boneless round steak. Slice the steak thinly against the grain into bite-sized strips.
• In a medium bowl, combine the prepared mustard, chili powder, ½ teaspoon salt, ¼ teaspoon pepper, and minced garlic. Stir these ingredients together to form a paste-like seasoning mixture.
• Add the sliced steak to the bowl and toss well to ensure all the steak strips are evenly coated with the seasoning mixture.

2. Combine Ingredients in Slow Cooker:

• Transfer the seasoned steak strips to a 3-quart slow cooker.
• Add the two cans of undrained diced tomatoes, the chopped onion, and the beef bouillon granules to the slow cooker over the steak.
• Stir gently just to distribute the tomatoes and onion around the steak.

3. Slow Cook:

• Cover the slow cooker securely with its lid.
• Cook on the LOW heat setting for 6-8 hours. The beef should be very tender when done.

4. Add Beans and Finish:

• After the initial 6-8 hour cooking time, stir in the rinsed and drained kidney beans.
• Cover the slow cooker again and continue to cook on LOW for an additional 30 minutes, or until the beans are heated through.

5. Serve:

• Once the beans are heated, give the Beef and Beans mixture a final gentle stir. Taste and adjust salt or pepper if needed.
• Serve hot over fluffy, hot cooked rice. Garnish with fresh parsley or green onions if desired (optional, not listed).

A simple, hearty, and flavorful meal ready with minimal effort!