Bacon Charged Beef Stew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This hearty and flavorful bacon charged beef stew recipe is the ultimate comfort food. Packed with tender chunks of beef, smoky bacon, and a medley of vegetables, this stew is perfect for chilly evenings or gatherings with family and friends. The combination of rich flavors from the bacon and slow-cooked beef creates a savory and satisfying dish that will leave you wanting more. With just a few simple ingredients and minimal effort, you can enjoy a delicious and comforting meal that will warm your soul.

Keywords: bacon, beef stew, comfort food, hearty, savory.

Bacon charged beef stew recipe details

Bacon charged beef stew recipe, recipe Rating: 4.6
Number of votes:109

Starting a stew off with bacon is like starting an inning with a lead-off hit. Your chances for success are much improved. So, in a way, bacon is the Rickey Henderson of foods.
Ready in: 3 hours 20 mins

Ingredients

Serves: 6

• 4 slices bacon, chopped
• 3 pounds beef stew meat
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons flour
• Salt and pepper
• 3 cups dry red wine
• 3 carrots, chopped
• 1/4 cup butter
• 1 pound mushrooms, quartered
• 1 pound frozen pearl onions, thawed and patted dry

Preparation method

Prep: 50 mins | Cook: 2 hours 30 mins

1. Preheat oven to 325 degrees F.
2. Place the bacon in a Dutch oven or oven-safe heavy skillet with a lid and cook on medium heat for about 5 minutes. Place the bacon on a plate and reserve. Keep about 2 tablespoons of the bacon fat in the Dutch oven, but pour the rest into a dish for later.
3. Brown the stew meat in the hot bacon fat over medium-high heat, about 8 minutes per batch. Remove from Dutch oven and place on plate with bacon.
4. Cook onion, garlic, thyme and bay leaf in bacon fat for about 6 minutes, stirring. Return the stew meat and cooked bacon to the Dutch oven and sprinkle with flour, salt, and pepper. Saute for a few minutes to cook out the flour flavor, then add wine and 2 cups of water.
5. Bring stew to a boil, then cover and place in oven. Bake for 1 3/4 hours, then add carrots and bake another 30 minutes.
6. The mushrooms and pearl onions are cooked separately and added at the end of the dish. Place 2 tablespoons of butter in a skillet over medium heat. When butter is melted, add mushrooms and cook, stirring, for about 10 minutes.
7. Remove mushrooms from skillet and add 1 tablespoon of butter. Cook pearl onions in melted butter for about 5 minutes.
8. Take the large chunks out of the stew and remove any fat from the broth. Then put everything back in the Dutch oven, and add the mushrooms and onions. Heat over medium heat for a few minutes to warm, then serve.