Beef stew is great but beef stew with bacon is even better! This Beef & bacon stew recipe is the perfect dinner for a chilly fall or winter night! Let the soup cool down in the fridge for a day or more and then the flavors will be even better!
What you need
Serves 4-6 people
1.5 pounds beef for stewing
1 medium onion – diced
4 stocks celery – diced
4 carrots – cut into 1 inch rounds
3 tablespoons olive oil
2 cups potatoes – peel and chunked
1/2 cup Bacon – cooked and diced
1 teaspoon salt
3/4 teaspoon black pepper
1 teaspoon dried thyme
dash cayenne pepper
1/2 teaspoon poultry seasoning
2 bay leaves
4 cups beef stock
2 tablespoons Worcestershire sauce
1/3 cup cornstarch
1/3 cup water
Instructions
- In a large stock pot add diced onion, celery, carrots and beef and olive oil and stir over medium high heat until vegetables begin to sweat.
- Add chunked potatoes, bacon, salt, pepper, thyme, cayenne pepper, poultry seasoning and bay leaves.
- Quickly stir then add beef stock and Worcestershire sauce.
- Let mixture come to a boil them reduce heat to a simmer and simmer covered for 30 minutes, stirring occasionally.
- Mix cornstarch and water together and mix into the soup. Cook soup until the broth begins to thicken slightly.
- Remove bay leaves and serve.
Beef & Bacon Stew
Beef and bacon stew is a delicious and hearty meal!
Servings: 6 people
Ingredients
- 1.5 pounds beef for stewing
- 1 medium onion - diced
- 4 stocks celery - diced
- 4 inch carrots - cut into 1rounds
- 3 tablespoons olive oil
- 2 cups potatoes - peel and chunked
- 1/2 cup Bacon - cooked and diced
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1 teaspoon dried thyme
- dash cayenne pepper
- 1/2 teaspoon poultry seasoning
- 2 bay leaves
- 4 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1/3 cup cornstarch
- 1/3 cup water
Instructions
- In a large stock pot add diced onion, celery, carrots and beef and olive oil and stir over medium high heat until vegetables begin to sweat.
- Add chunked potatoes, bacon, salt, pepper, thyme, cayenne pepper, poultry seasoning and bay leaves.
- Quickly stir then add beef stock and Worcestershire sauce.
- Let mixture come to a boil them reduce heat to a simmer and simmer covered for 30 minutes, stirring occasionally.
- Mix cornstarch and water together and mix into the soup. Cook soup until the broth begins to thicken slightly.
- Remove bay leaves and serve.