How To Make Beef Stew with Bacon
Enjoy hearty bites of succulent beef, savory bacon, and tender potatoes, simmered in a rich tomato sauce, all in one meal with this loaded beef stew!
Serves:
Ingredients
- 8ozbacon,coarsely chopped
- 2½lbsbeef stew meat
- ¼cupflour
- 4cupsbeef broth
- salt and pepper,to taste
- ½lbsmall potatoes,halved
- 1onion,diced
- 1tbspdried thyme
- 2tbsptomato paste
- 4carrots,halved, cut into 1-inch pieces
- 2tbspfresh parsley,chopped
Instructions
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Preheat the oven to 350 degrees F.
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Place a large pot on the stove over medium heat. Add the bacon and cook, stirring occasionally, until crisp.
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Remove bacon from pot and drain on paper towels. Set bacon aside. Discard all but 2 tablespoons of bacon fat from the pan.
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Season the beef generously with salt and pepper and add ½ of the meat to the bacon fat in the pot. Cook for 4 to 5 minutes on each side or until deep golden brown.
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Remove the beef from the pot and repeat the browning process with the remaining ½ of the meat. Remove the second batch of meat from the pot.
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Place the onion in the pot and season to taste with salt and pepper. Cook, stirring occasionally, for approximately 4 to 5 minutes, until tender and lightly browned.
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Return the meat to the pot. Add the flour and tomato paste, then cook for 1 minute, stirring to coat the meat.
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Add the thyme and beef broth to the pot. Cover the pot and place it in the oven.
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Cook for 2 hours. After 2 hours, remove the pot from the oven and stir in the carrots, potatoes and half of the bacon.
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Return the pot to the oven and bake for an additional 1 hour.
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Serve, topped with remaining ½ of the bacon and chopped parsley, and enjoy!
Nutrition
- Calories: 943.96kcal
- Fat: 25.74g
- Saturated Fat: 9.11g
- Trans Fat: 0.52g
- Monounsaturated Fat: 11.55g
- Polyunsaturated Fat: 3.65g
- Carbohydrates: 113.03g
- Fiber: 6.60g
- Sugar: 5.37g
- Protein: 63.61g
- Cholesterol: 144.02mg
- Sodium: 1441.80mg
- Calcium: 101.55mg
- Potassium: 1618.78mg
- Iron: 7.44mg
- Vitamin A: 358.25µg
- Vitamin C: 14.47mg
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