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+ servings

Beef Stew with Bacon

Course: dinner, lunch
Servings: 6
Author: Wanda Baker


  • 4 slices thick cut bacon chopped into 1 inch pieces
  • 2 lbs beef stew cubs boneless beef chuck cut into 2 inch cubes
  • 2 tbsp flour
  • 3 carrots chopped
  • 2 parsnips peeled and chopped
  • 4 yellow potatoes c hopped
  • 1 small onion chopped
  • 2 celery stalks chopped
  • 3 cloves garlic.
  • 2 tbsp tomato paste
  • 3 cups beef broth
  • 1 tbsp fresh thyme
  • 2 bay leaves
  • salt and pepper
  • 1 lb cremini mushrooms sliced
  • 1 tbsp butter
  • 2 tbsp parsley chopped
  • 1 tbsp chives chopped into longer pieces
  • 1/4 cup double cream brie tore into smaller pieces
  • 1 baguette torn into crusty chunks for dipping


  • Preheat oven to 350F.
  • In a large wide 6-8 quart heavy pot with a lid, fry bacon pan over medium heat for about 5 minutes, stirring occasionally.
  • Add your beef to pot in smaller batches, add flour and stir until lightly browned. Remove bacon and beef to platter. Toss in carrots, parsnips, potatoes, onion, celery and garlic. Stir occasionally and cook for another 6 minutes.
  • Push vegetables aside, making a hole in the middle of pot and add tomato paste. Stir for about one minute then mix in vegetables.
  • Pour in beef broth, bay leaves, salt and pepper and thyme. Bring to a boil. Drop in beef and bacon, cover and cook in oven until meat is very tender 1 - 2 hours.
  • Season with salt and pepper, remove bay leaves and serve hot with mushrooms, chives, brie, a sprinkle of parsley and crusty bread.


To saute mushrooms add 1 tbsp butter to a hot pan. Toss in mushrooms and stir until moisture is released. Season with salt and pepper and cook until brown.