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Bacon and Onion Beef Potato Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 1/2 pounds beef chuck, cut into 1-inch pieces
  • 4 slices bacon, diced
  • 2 yellow onions, thinly sliced
  • 4 medium russet potatoes, peeled and cut into 1-inch cubes
  • 3 cups beef broth
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce

Instructions
 

  • Place the diced bacon in a skillet over medium heat and cook until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pan.
  • Add the beef pieces to the same skillet and brown on all sides. Transfer the beef to the slow cooker.
  • Add the sliced onions and minced garlic to the skillet and cook for 3 minutes until the onions begin to soften. Scrape everything into the slow cooker.
  • Add the cubed potatoes, beef broth, thyme, salt, pepper, and Worcestershire sauce to the slow cooker. Stir to combine.
  • Cover and cook on low for 7 to 8 hours until the beef is tender and the potatoes are soft.
  • Stir the cooked bacon back into the stew just before serving.

Notes

Cook the bacon until quite crisp so it keeps some texture after hours in the slow cooker. If the broth seems thin at the end, mash a few potato pieces against the side of the pot to help thicken it naturally. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet