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Smoky Bacon and Onion Beef Stew with Root Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat
  • 6 slices bacon, chopped
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and cubed
  • 2 medium potatoes, cubed
  • 3 cups beef broth
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper to taste

Instructions
 

  • Cook the chopped bacon in a skillet over medium heat until crisp. Remove the bacon and set it aside, leaving the drippings in the pan.
  • Add the beef stew meat to the same skillet and brown it on all sides. Transfer the meat to the slow cooker.
  • Place the diced onion and minced garlic in the skillet and cook for 3 minutes until softened. Stir in the flour and cook for 1 minute more.
  • Pour the beef broth into the skillet and stir to scrape up any bits from the bottom. Transfer this mixture to the slow cooker.
  • Add the carrots, parsnips, potatoes, smoked paprika, thyme, bay leaves, salt, and pepper to the slow cooker. Stir everything together.
  • Cover and cook on low for 8 hours. Stir in the cooked bacon during the last 30 minutes of cooking.

Notes

Browning the bacon and beef first builds deeper flavor in the gravy. If the gravy seems thin at the end, mix a teaspoon of flour with a splash of cold broth and stir it in for the last hour. Leftovers reheat well on the stove with a little extra broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board