Ready in: 2 hours 30 minutes · Serves: 6 · Technique: Slow Cooking · Storage: Refrigerate for up to 3 days; freeze for 3 months.
Quick Answer
A delicious Bacon Beef Stew made with tender beef, crispy bacon, and root vegetables, perfect for cozy gatherings and holiday celebrations.
As the leaves turn and a crisp bite fills the air in New York City, I find myself drawn to the warmth of hearty dishes like this Bacon Beef Stew. Nothing says "comfort" quite like a bowl of rich stew simmering slowly on the stove, filling my cozy kitchen with the enticing aroma of tender beef, savory bacon, and a medley of root vegetables. Perfect for Thanksgiving gatherings or intimate holiday family dinners, this dish is a timeless classic that warms both the body and the soul.
A Hearty Meal for Every Occasion
This Bacon Beef Stew not only offers incredible flavors and comforting warmth but also serves as a perfect dish for holidays and family gatherings, bringing everyone together around the dinner table.
Why You'll Love This Recipe
- A hearty and comforting dish perfect for chilly evenings.
- Rich, deep flavors that develop through slow-cooking.
- Perfect for holiday gatherings or cozy family dinners.
- Easy to prepare with simple ingredients that elevate your meal.
- Leftovers taste even better the next day, making meal prep a breeze.
Ingredients
To create this succulent beef stew, you will need the following ingredients:
Bacon and Beef
- 6 slices of thick-cut bacon, chopped
- 2 pounds of beef chuck roast, cut into 1-inch cubes
Seasoning and Thickening
- Salt and freshly ground black pepper, to taste
- 2 tablespoons of all-purpose flour
Liquids
- 4 cups of beef broth
- 1 cup of red wine (I recommend a dry variety, like Cabernet Sauvignon)
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of tomato paste
Vegetables
- 2 cloves of garlic, minced
- 1 onion, diced
- 3 carrots, sliced
- 3 stalks of celery, sliced
- 4 medium Yukon Gold potatoes, peeled and diced
Herbs
- 2 bay leaves
- Fresh thyme sprigs (or 1 teaspoon of dried thyme)
Garnish
- Fresh parsley, chopped for garnish
How to Make Bacon Beef Stew (Step-by-Step)
This Bacon Beef Stew is straightforward to prepare and deeply rewarding. Follow these steps for a perfect stew!
Step 1: Sizzle the Bacon
In a large Dutch oven or heavy pot, add the chopped bacon over medium heat. Sauté until it's crispy and golden brown, about 5-7 minutes. The succulent aroma of the frying bacon will start pulling everyone into the kitchen. Once done, use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot.
Step 2: Brown the Beef
Season the beef cubes with salt and pepper, then sprinkle them with flour. This step adds texture and helps thicken the stew. In the same pot with the bacon fat, add the beef in batches, browning on all sides. After each batch, take a moment to relish the deep, savory scent that fills the air.
Step 3: Sauté the Vegetables
Once the beef is browned, toss in diced onions, carrots, and celery into the pot. Sauté for about 5 minutes until the onions turn translucent and the vegetables begin to soften. Stir in the minced garlic, allowing it to bloom in the pan for about 30 seconds before adding the remaining ingredients.
Step 4: Combine and Simmer
Pour in the beef broth and red wine, scraping up any delicious browned bits stuck to the bottom of the pot. Stir in Worcestershire sauce, tomato paste, bay leaves, and thyme. Add the reserved crispy bacon back into the pot and bring it to a gentle boil.
Step 5: Cook Low and Slow
Reduce the heat to low, cover the pot, and let it simmer for at least 1.5 to 2 hours. The tantalizing aroma will be irresistible! You want the beef to be fork-tender, so take your time.
Step 6: Add the Potatoes
About 30 minutes before serving, add the diced Yukon Gold potatoes to the stew. This will ensure they cook through yet hold their shape as they soak up the rich flavors.
Step 7: Season to Taste
After cooking, taste the stew and adjust the seasoning with additional salt and pepper if necessary. Discard the bay leaves and thyme stems before serving.
Step 8: Garnish and Serve
Serve your hearty bacon beef stew hot, garnished with freshly chopped parsley. I recommend accompanying it with crusty bread to soak up every drop of that mouthwatering broth.
Common Mistakes to Avoid
- Skipping the Searing: Don't rush the browning process; it builds a depth of flavor that is crucial for a rich stew.
- Using Lean Cuts: Opt for beef chuck with some fat marbling; it ensures a tender and flavorful stew.
- Overcrowding the Pot: Brown the beef in batches to prevent steaming and to get that beautiful crust.
Tips and Tricks for Success
- Wine Selection: A good quality wine enhances the flavors. Avoid cooking wines, as they can be overly salty and lack depth.
- Slow Cooker Option: If you're short on time, transfer the sautéed ingredients to a slow cooker and let it cook on low for about 8 hours.
- Make Ahead: This stew tastes even better the next day! The flavors meld beautifully, making it perfect for meal prep or gatherings.
Variations
- Replace beef with lamb for a different flavor profile.
- Add mushrooms for an earthy touch.
- Use sweet potatoes instead of Yukon Gold for a subtle sweetness.
- Incorporate different root vegetables like parsnips or turnips.
How to Serve
- Serve hot, garnished with freshly chopped parsley.
- Accompany with crusty bread to soak up the broth.
- Pair with a side salad for a balanced meal.
- Enjoy with a glass of red wine for a cozy dining experience.
Make Ahead and Storage
- Make Ahead: This stew tastes even better the next day! The flavors meld beautifully, making it perfect for meal prep or gatherings.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth if necessary.
- Freezing: For longer storage, you can freeze the stew for up to 3 months. Just be sure to let it cool completely before placing it in the freezer.
Recipe Notes / What I Learned
Each time I make this Bacon Beef Stew, I'm reminded of the joy that comes from slow-cooking. The gentle simmer not only develops an incredible depth of flavor but also creates lasting memories around the dinner table, especially during the holidays.
Yield and Serving Size
Yield: 8 servings · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 25g protein · 30g carbs · 15g fat
Recipe by:
Cozy Bacon Beef Stew
Ingredients
Equipment
Method
- Sizzle the bacon in a large Dutch oven or heavy pot over medium heat until crispy and golden brown, about 5–7 minutes. Transfer the bacon to a plate, leaving the rendered fat in the pot.
- Season beef cubes with salt and pepper, then sprinkle with flour. Brown the beef in batches in the same pot with the bacon fat until browned on all sides.
- Add diced onions, carrots, and celery to the pot and sauté for about 5 minutes until translucent. Stir in minced garlic for 30 seconds.
- Pour in beef broth and red wine, scraping the bottom of the pot. Stir in Worcestershire sauce, tomato paste, bay leaves, and thyme. Add the reserved bacon and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the beef is fork-tender.
- About 30 minutes before serving, add diced Yukon Gold potatoes to the pot.
- Adjust seasoning if necessary, discard bay leaves and thyme stems before serving.
- Serve hot, garnished with freshly chopped parsley alongside crusty bread.
Notes
FAQs
1. Can I use other cuts of beef for this stew?
While beef chuck is recommended for its marbling and tenderness, you can use other cuts like brisket or round. Just ensure they have some fat for flavor.
2. Can I make Bacon Beef Stew in a slow cooker?
Yes! After sautéing the bacon, beef, and vegetables, transfer the ingredients to a slow cooker and cook on low for about 8 hours for a delicious, hearty stew.
3. What should I serve with this stew?
Bacon Beef Stew pairs wonderfully with crusty bread, rice, or mashed potatoes. A simple side salad can also complement the meal nicely.
4. How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the stew for up to 3 months.
5. Can I omit the red wine?
Yes, if you prefer not to use wine, you can replace it with additional beef broth or broth mixed with a splash of vinegar for acidity.
