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Bacon and Onion Beef Stew with Rustic Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef chuck, cut into chunks
  • 6 slices bacon, diced
  • 2 medium onions, chopped
  • 4 large russet potatoes, cut into large chunks
  • 3 carrots, peeled and sliced
  • 4 cups beef broth
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons Worcestershire sauce
  • Salt and black pepper to taste

Instructions
 

  • Cook the diced bacon in a large skillet over medium heat until crispy. Remove the bacon pieces with a slotted spoon and set them aside, leaving the drippings in the pan.
  • Add the beef chunks to the skillet and brown them on all sides in the bacon drippings. Transfer the beef to the slow cooker.
  • Place the onions and garlic in the same skillet and cook for a few minutes until the onions soften. Add this mixture to the slow cooker.
  • Add the potato chunks, sliced carrots, beef broth, thyme, bay leaf, Worcestershire sauce, salt, and pepper to the slow cooker. Stir gently to combine.
  • Cover and cook on low for 8 hours until the beef is tender.
  • Remove the bay leaf. Stir the reserved bacon pieces into the stew just before serving.

Notes

Cook the bacon fully at the start so its flavor infuses the broth, then add it back at the end to keep some texture. The large potato chunks hold their shape during the long cook time, so avoid cutting them too small. Leftovers reheat well on the stovetop with a splash of broth to loosen the consistency.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet