Beef Stew

By Tracy

6 Person

140 Minutes

217 Calories

Beef Stew with Bacon is full of tender meat, colorful veggies and plenty of smoky bacon. A one-pot meal that’s perfect for cold weather! This beef stew with bacon recipe is pretty straightforward. The chunks of beef are browned in bacon fat and slow-cooked in the oven with potatoes and carrots for a hearty one-pot meal that will satisfy even the largest appetites. The meat and veggies come out super tender and are packed with flavor.

Ingredients

pepper
salt
2 tbsp. chopped fresh parsley
4 carrots halved and cut into 1 inch pieces
2 tbsp. tomato paste
1 tsp. dried thyme
1 onion diced
1 1/2 pounds small potatoes halved
4 cups beef broth
1/4 cup flour
8 oz. bacon coarsely chopped
2 1/2 pounds beef stew meat

Method

01

Preheat the oven to 350 degrees F. Place a large pot on the stove over medium heat.
02

Add the bacon and cook, stirring occasionally, until crisp. Remove bacon from pot and drain on paper towels. Set bacon aside.
03

Discard all but 2 tablespoons of bacon fat from the pan. Season the beef generously with salt and pepper and add 1/2 of the meat to the bacon fat in the pot. Cook for 4-5 minutes on each side or until deep golden brown.
04

Remove the beef from the pot and repeat the browning process with the remaining 1/2 of the meat. Remove the second batch of meat from the pot.
05

Place the onion in the pot and season to taste with salt and pepper. Cook, stirring occasionally, until tender and lightly browned, approximately 4-5 minutes.
06

Return the meat to the pot. Add the flour and tomato paste and cook for 1 minute, stirring to coat the meat. Add the thyme and beef broth to the pot. Cover the pot and place it in the oven. Cook for 2 hours.
07

After 2 hours, remove the pot from the oven and stir in the carrots, potatoes and half of the bacon. Return the pot to the oven and bake for an additional hour, then serve, topped with remaining 1/2 of the bacon and chopped parsley.

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Beef Stew Recipes

Beef Stew

3.5

( By Tracy )

01 Information

Grade medium
Serving 6 servings
Calorie 217 Kcal
Prep Time 10 Mins
Cook Time 130 Mins
Total Time 140 Mins

02 Ingredients

pepper

salt

2 tbsp. chopped fresh parsley

4 carrots halved and cut into 1 inch pieces

2 tbsp. tomato paste

1 tsp. dried thyme

1 onion diced

1 1/2 pounds small potatoes halved

4 cups beef broth

1/4 cup flour

8 oz. bacon coarsely chopped

2 1/2 pounds beef stew meat

03 Method

Step 1

Preheat the oven to 350 degrees F. Place a large pot on the stove over medium heat.

Step 2

Add the bacon and cook, stirring occasionally, until crisp. Remove bacon from pot and drain on paper towels. Set bacon aside.

Step 3

Discard all but 2 tablespoons of bacon fat from the pan. Season the beef generously with salt and pepper and add 1/2 of the meat to the bacon fat in the pot. Cook for 4-5 minutes on each side or until deep golden brown.

Step 4

Remove the beef from the pot and repeat the browning process with the remaining 1/2 of the meat. Remove the second batch of meat from the pot.

Step 5

Place the onion in the pot and season to taste with salt and pepper. Cook, stirring occasionally, until tender and lightly browned, approximately 4-5 minutes.

Step 6

Return the meat to the pot. Add the flour and tomato paste and cook for 1 minute, stirring to coat the meat. Add the thyme and beef broth to the pot. Cover the pot and place it in the oven. Cook for 2 hours.

Step 7

After 2 hours, remove the pot from the oven and stir in the carrots, potatoes and half of the bacon. Return the pot to the oven and bake for an additional hour, then serve, topped with remaining 1/2 of the bacon and chopped parsley.

04 Author

Tracy

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