Go Back
–+ servings
This beef stew is full of tender meat, colorful veggies and plenty of smoky bacon. A one pot meal that's perfect for cold weather!
Print Recipe
5 from 1 vote

Beef Stew with Bacon

This beef stew is full of tender meat, colorful veggies and plenty of smoky bacon. A one pot meal that's perfect for cold weather!
Prep Time20 minutes
Cook Time3 hours 15 minutes
Total Time3 hours 35 minutes
Course: Dinner, entree, Main Course, main dish
Cuisine: American
Keyword: beef and bacon soup, beef stew, Beef Stew Recipe, Beef Stew with Bacon, Beef stew with bacon recipe
Servings: 6 servings
Author: Sara Welch

Equipment

  • 1 large oven-safe pot

Ingredients

  • 8 ounces chopped bacon
  • 2 ½ pounds beef stew meat
  • salt, to taste
  • ground black pepper, to taste
  • 1 ½ cup diced onion, about 1 medium onion
  • ¼ cup all-purpose flour
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 4 cups beef broth
  • 1 ½ pounds small potatoes, cut in half
  • 2 cups carrots, halved and cut into 1 inch pieces
  • 1 tablespoon chopped fresh parsley

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Place a large pot on the stove over medium heat.
  • Add 8 ounces chopped bacon and cook until crisp, stirring occasionally. Remove the bacon from the pot and drain on paper towels. Set aside. Discard all but 2 tablespoons of bacon fat from the pan.
  • Season 2 ½ pounds beef stew meat generously with salt,and ground black pepper, and add half of the meat to the bacon fat in the pot. Cook for 4-5 minutes on each side or until deep golden brown.
  • 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.
  • Add 1 ½ cup diced onion, to the pot and season with salt and pepper. Cook until tender and lightly browned, stirring occasionally, approximately 4-5 minutes.
  • Return the meat to the pot. Add ¼ cup all-purpose flour and 2 tablespoons tomato paste and cook for 1 minute, stirring to coat the meat.
  • Add 1 teaspoon dried thyme and 4 cups beef broth to the pot. Cover the pot and place it in the oven. Cook for 2 hours.
  • After 2 hours, remove the pot from the oven and stir in 1 ½ pounds small potatoes, 2 cups carrots, and half of the bacon. Return the pot to the oven and bake for an additional hour for a total of 3 hours of cooking in the oven.
  • After the last hour of cooking, serve the stew topped with the remaining half of the bacon and 1 tablespoon chopped fresh parsley.

Nutrition

Calories: 578kcal | Carbohydrates: 33g | Protein: 53g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.05g | Cholesterol: 142mg | Sodium: 1032mg | Potassium: 1543mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7289IU | Vitamin C: 30mg | Calcium: 91mg | Iron: 6mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code