IRISH BEEF STEW
Rich and hearty, this stew is my husband's favorite. The beef is incredibly tender. Served with crusty bread, it's an ideal cool-weather meal and perfect for any Irish holiday. -Carrie Karleen, St. Nicolas, Quebec
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 22
Steps:
- In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside., In the same pot, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours., Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.
Nutrition Facts : Calories 301 calories, Fat 13g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 441mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
BEEF AND GUINNESS® STEW
The maltiness of dark beer really does amazing things for this gravy. It's a very simple dish, but at the same time it has a deep, complex, rich flavor. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for St. Patrick's Day or anytime of the year.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h
Yield 6
Number Of Ingredients 16
Steps:
- Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
- Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
- Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
- Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
- Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
- Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 42.1 g, Cholesterol 95.7 mg, Fat 24.6 g, Fiber 5.1 g, Protein 29.4 g, SaturatedFat 9.6 g, Sodium 1605.1 mg, Sugar 9.2 g
BEEF STEW
This Beef Stew is made simply on the stovetop and has rich flavors of porcini mushroom, root vegetables, and beef.
Provided by Joanne Ozug
Categories Main Course
Time 2h
Number Of Ingredients 13
Steps:
- When you're ready to begin, start by removing the beef from the fridge and letting it sit at room temperature, uncovered, while you prep everything else, which should take about 30 minutes.
- Combine the porcini mushrooms in a bowl with 1.5 cups of hot water. Let soak for 20 minutes, while you prep the vegetables.
- Prep the vegetables: Peel and finely chop the yellow onion. For the carrots, peel if you prefer (I personally don't), then cut into 1" thick rounds. Cut the celery into 1" thick pieces. Both the celery and carrots should be in larger pieces, similar in size to the beef cubes. Finally, peel the parsnip, then finely dice into much smaller pieces than the carrots and celery. Unlike the carrot and celery where you want bigger pieces, the parsnip is best when it dissolves and melts into the sauce, so cut into smaller pieces about 1/2" big.
- Strain the soaked mushrooms through a coffee filter set inside a strainer, saving the liquid. Chop the porcini mushrooms finely.
- Cook: Heat a minimum 5-qt dutch oven or heavy bottomed pan over medium high heat, and add the bacon. Cook for 8-10 minutes, until the bacon bits are crisp and the fat has rendered. While the bacon cooks, pat the beef cubes dry with paper towel, to absorb as much excess moisture as possible. Then season with salt (I use 1 tsp total of kosher salt).
- Using a slotted spoon, remove the bacon to a plate, then add the beef stew cubes in a single layer (if your pan isn't wide enough, you may need to do two batches). Brown the beef cubes on all sides, for 8-10 minutes, then remove to the bacon plate.
- Add the chopped onion, carrots, celery, and parsnip to the pan, along with 1/4 tsp of salt, and cook for 10 minutes, to soften slightly.
- Combine everything in the pan: Add back the browned beef, the bacon, plus any juices from the plate, the chopped mushrooms along with the strained juices, plus the bone broth, anchovy paste, thyme, rosemary, and bay leaf. Stir to combine, and bring to a boil. Then cover, reduce the heat, and simmer for one hour over medium low heat.
- At the one hour mark, check things with a fork, and give the beef a taste. Usually the vegetables are tender, the flavors are rich and developed, and the beef cubes are tender enough to eat, though will likely have a little chew to them. Sometimes I stop here and enjoy. If you wish to have a more shreddable texture, cover and continue cooking for another 20-30 minutes, but know that the beef cubes will be slightly less juicy.
- Once the beef and vegetables are tender, do a final taste to check that the seasoning is right. Because of the salt in the anchovy paste and the bone broth, I find it is usually well-seasoned. The beef stew is ready to serve and enjoy!
Nutrition Facts : Calories 310 kcal, Carbohydrate 14 g, Protein 12 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 40 mg, Sodium 540 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
WINTER VEGETABLE BEEF STEW
Make the perfect Winter Vegetable Beef Stew! With step-by-step how-to photos, you can see the perfection of this Winter Vegetable Beef Stew for yourself.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 8 servings, 1-1/4 cups each
Number Of Ingredients 9
Steps:
- Pour dressing over stew meat in resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate.
- Cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Use slotted spoon to remove bacon from pan, reserving drippings in pan; drain bacon on paper towels.
- Add mushrooms and onions to reserved drippings; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove stew meat from marinade; add to saucepan with carrots, potatoes, tomatoes, broth and bacon. Discard bag and marinade.
- Bring stew to boil, stirring occasionally; cover. Simmer on low heat 1-1/2 hours or until beef is done and stew is thickened, stirring occasionally and uncovering for the last 15 min.
Nutrition Facts : Calories 430, Fat 26 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
CROCK POT BEEF STEW WITH BACON AND SWEET POTATOES
Throw it in the Crock-Pot and come home to a delicious meal. Bring out the crusty bread for this stew.
Provided by daisygrl64
Categories Stew
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- coat crock pot with nonstick cooking spray.
- place all ingredients (except water and cornstarch) in crock pot.
- mix well.
- cook on low 7 to 8 hours or on high 4 to 5 hours.
- 15 minutes before serving, mix water and cornstarch.
- pour into crock pot.
- cover and cook until broth thickens.
Nutrition Facts : Calories 350.2, Fat 11.6, SaturatedFat 4.7, Cholesterol 114.3, Sodium 1191.4, Carbohydrate 21.3, Fiber 2.9, Sugar 4.3, Protein 40.6
BEEF & GUINNESS STEW WITH BACON DUMPLINGS
Cosy-up this winter with a hearty stew. This beef and Guinness casserole really packs in the flavour, and comes served with delicious bacon dumplings, cabbage and mash
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 3h30m
Number Of Ingredients 18
Steps:
- First, make the dumplings. Gently fry the bacon until crisp in a large lidded casserole dish. Stir in the thyme leaves, then tip into a bowl and leave to cool slightly. Add the flour and suet to the bacon, and stir everything together. Make a well in the middle, then add the egg yolk, parsley, ½ tsp pepper and 2 tbsp very cold water, and start to mix into a dough. Keep adding water until you a have a firm but pliable dough. Divide the mixture into eight balls and chill until needed.
- Heat oven to 160C/140C fan/gas 3. Quickly clean the casserole dish with some kitchen paper, then heat the oil. Brown the meat really well in batches, then set aside. Tip in the onions or shallots, carrots and celery, brown well, then stir in the flour. Add the meat and any juices back into the dish, give everything a good stir, then pour in the stock and Guinness. Season, then tuck in the thyme and star anise and bring everything to a simmer. Cover with a lid, then cook in the oven for about 2 hrs until the meat is tender.
- Remove the stew from the oven and arrange the dumplings evenly on top. Put the lid back on and return to the oven for 20 mins, then cook for a final 10 mins with the lid off to brown the dumplings. Bring the dish to the table in all its glory. Spoon into bowls with cabbage and mash, to serve.
Nutrition Facts : Calories 800 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 57 grams protein, Sodium 1.9 milligram of sodium
BEEF STEW WITH MUSHROOMS, CARROTS AND BACON
Make and share this Beef Stew With Mushrooms, Carrots and Bacon recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 10h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large frying pan, cook the bacon over medium heat, stirring occasionally, until crisp, 5-7 minutes.
- Drain on paper towels.
- Pour the drippings into a small heatproof bowl, leaving about 1 tablespoon in the pan.
- Set the pan drippings and bacon aside.
- In a resealable plastic bag, combine the flour, 1 tsp salt, and ½ tsp pepper.
- Add the beef chunks and shake to coat evenly with the flour mixture.
- Return the frying pan to med-high heat.
- Add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side.
- Transfer the beer to a slow cooker.
- Repeat with the remaining beef chunks, adding the reserved drippings if needed.
- Scatter the mushrooms, carrots, onions, and garlic over the beef.
- Return the pan to med-high heat and add the wine, broth, and tomato paste.
- Mix well, bring to a boil, and stir to scrape up any browned bits on the pan bottom.
- Pour the contents of the pan over the vegetables and beef.
- Cover and cook on HIGH setting for 4-5 hours or the LOW setting for 8-9 hours.
- The beef should be very tender.
- Stir in the reserved bacon and the rosemary.
- Cook, uncovered on HIGH for 10 minutes to thick the sauce slightly.
- Season with salt and pepper and serve in shallow bowls.
Nutrition Facts : Calories 499.8, Fat 22.6, SaturatedFat 9.1, Cholesterol 162.5, Sodium 570.9, Carbohydrate 15.1, Fiber 2.5, Sugar 5.1, Protein 53.3
BEEF STEW WITH BACON
Provided by Food Network
Yield Seves 4 to 6
Number Of Ingredients 15
Steps:
- Heat a large casserole or deep skillet that can later be covered over mediumhigh heat for 2 or 3 minutes add bacon stirring until crisp, remove with a slotted spoon and reserve, leave bacon drippings in pan (if desired); add the oil and the crushed garlic clove; cook, stirring, for I minute, then remove and discard the garlic. Add the meat chunks to the skillet a few at a time, turning to brown well on all sides. Do not crowd or they will not brown properly; cook them in batches if necessary. (You may find it easier to do the initial browning in the oven: Preheat to 500 degrees and roast the meat with 1 tablespoon of the oil and the garlic clove, shaking the pan to turn them once or twice, until brown all over. Remove the garlic clove before continuing.) Season the meat with salt and pepper as it cooks. When the meat is brown, remove it with a slotted spoon. Pour or spoon off most of the fat and turn the heat to medium. Add the onions. Cook, stirring, until they soften, about 10 minutes. Add the flour and cook, stirring, for about 2 minutes. Add the stock or water or wine, bay leaf, thyme, and meat, and bring to a boil. Turn the heat to low and cover. Cook, undisturbed, for 30 minutes.
- * Uncover the pan; the mixture should be quite soupy (if it is not, add a little more liquid). Add the potatoes and carrots, turn the heat up for a minute or so to resume boiling, then lower the heat and cover again. Cook 30 to 60 minutes until the meat and vegetables are tender. Taste for seasoning and add more salt, pepper, and/or thyme if necessary. (If you are not planning to serve the stew immediately, remove the meat and vegetables with a slotted spoon and refrigerate them and the stock separately. Skim the fat from the stock before combining it with the meat and vegetables, reheating, and proceeding with the recipe from this point.) Add the minced garlic and the peas and bacon; if you are pleased with the stew's consistency, continue to cook, covered, over low heat. If it is too soupy, remove the cover and raise the heat to high. In either case, cook an additional 5 minutes or so, until the peas have heated through and the garlic flavor has pervaded the stew. Garnish and serve.
- Time: 1 1/2 to 2 hours, largely unattended .
More about "beef stew with bacon food"
BEEF STEW WITH BACON - | BAKERSBEANS (WANDA BAKER)
From bakersbeans.ca
Servings 6Estimated Reading Time 4 minsCategory Dinner, Lunch
- 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.
BEEF STEW WITH BACON - THE RECIPE CRITIC
From therecipecritic.com
5/5 (1)Total Time 3 hrs 20 minsCategory Dinner, Main CourseCalories 238 per serving
- Add the bacon and cook, stirring occasionally, until crisp. Remove bacon from pot and drain on paper towels. Set bacon aside.
- Season the beef generously with salt and pepper and add 1/2 of the meat to the bacon fat in the pot. Cook for 4-5 minutes on each side or until deep golden brown.
BEEF STEW WITH BACON AND BUTTERNUT SQUASH | RECIPE ...
From rachaelrayshow.com
Estimated Reading Time 3 mins
BEEF AND BACON STEW RECIPE | BON APPéTIT
From bonappetit.com
5/5 (96)Servings 4
- Preheat oven to 300°. Open bottle of wine and pour yourself a glass, then proceed with prepping your meat and vegetables. You’re going to do some very light butchery—fear not! It’s easy. Place 2½ lb. beef on a cutting board and cut into 2" cubes. It’s all good if they’re not perfect, just try to cut them in relatively evenly-sized pieces so they will cook at the same rate. Transfer beef to a large bowl, season with 1 tsp. pepper and 1 Tbsp. kosher salt, and toss to coat.
- Cut 8 oz. bacon crosswise into 1" pieces. Transfer to a large Dutch oven. Set on stove (but don’t turn it on yet).
- Clean your cutting board or flip it over so you don’t contaminate your vegetables with meat stuff. Time to do some veg prep! Cut root ends off 3 onions, then cut each onion in half through the cut ends. Remove and discard peels, then cut each in half again (you should have 12 quarters total). Transfer to a medium bowl.
- Scrub 3 carrots, then peel. Cut off and discard tops. Cut carrots in half diagonally. If the top halves of carrots are particularly thick, cut those in half lengthwise. Transfer carrots to another medium bowl.
BEEF STEW WITH CARROTS & POTATOES - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, FrenchTotal Time 3 hrs 30 minsCategory DinnerCalories 539 per serving
- Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
- Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
CLASSIC BEEF STEW RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
Ratings 397Calories 365 per servingCategory Medium
- In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
- While bacon is cooking, place beef in a large mixing bowl and season with 1 1/2 tsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in 2 batches into the hot bacon fat and cook over med/high heat, until beef is browned (3 min per side). Add olive oil if needed. Transfer browned beef to the bowl with bacon.
- Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min.
- Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion, and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and saute another minute. Transfer veggies to the soup pot.
BACON AND BEEF STEW RECIPE | MYRECIPES
From myrecipes.com
2.5/5 (2)Total Time 1 hrServings 12
- Cook bacon in a large Dutch oven over medium-high until crisp, about 8 minutes. Transfer bacon to a plate lined with paper towels, reserving 2 tablespoons drippings in Dutch oven.
- Add carrots and onion to drippings in Dutch oven; cook, stirring often, until beginning to soften, 4 to 6 minutes. Add garlic; cook, stirring occasionally, 1 minute. Add beer; cook about 5 minutes, stirring and scraping to loosen browned bits from bottom of Dutch oven.
- Stir in flour; cook, stirring constantly, until mixture is thickened and beginning to brown, 5 minutes. Whisk in broth, salt, and pepper; bring to a boil, whisking constantly. Reduce heat to medium-low, and add potatoes; cover and cook until potatoes are tender, about 20 minutes. Stir in Beef, mustard, vinegar, and cooked bacon. Sprinkle with parsley, and serve immediately.
SLOW-COOKER BEEF AND BACON STEW FOR TWO RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (36)Category EntreeServings 2Total Time 7 hrs 10 mins
- In 10-inch skillet, cook bacon over medium heat until brown but not crisp. Add beef stew meat and onion; cook 3 to 5 minutes, stirring occasionally, until beef is browned.
- Into 1 1/2-quart slow cooker, spoon mixture; stir in carrots. In small bowl, mix remaining ingredients; gently stir into mixture in slow cooker.
BEEF STEW WITH BACON | WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
Estimated Reading Time 2 mins
BEEF STEW WITH BACON - WILLIAMS SONOMA
From williams-sonoma.com
5/5 (3)Total Time 3 hrs 25 minsServings 6
RED WINE BEEF STEW WITH BACON AND MUSHROOMS | SO DELICIOUS
From sodelicious.recipes
5/5 (3)Total Time 1 hr 25 minsCuisine FusionCalories 493 per serving
- Start melting the butter in a skillet over medium heat. Add the vegetable oil and bacon in the process. Stir and cook until the bacon starts releasing fat and changing its color.
- Add the pieced tenderloin. Stir and cook until it starts browning. Add the onion and cook more until tender.
- Add the carrot, mushrooms, and red wine. Bring to a boil, cover with the lid and simmer for 10 minutes.
- Add the vegetable stock, dried oregano, dried thyme, soy sauce, and nutmeg. Stir, cover with the lid and simmer for 20 minutes.
MUSHROOM, BEEF, AND BACON STEW RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Total Time 4 hrsServings 6-8Calories 533 per serving
- Cook bacon in a heavy 5- to 6-qt. pot over medium heat. Transfer bacon to a large bowl. Pour off all but 1 tbsp. bacon fat from pot, add 1 tbsp. oil, and cook larger sliced mushrooms until beginning to crisp on edges, about 10 minutes; transfer to a second bowl.
- Dry beef on paper towels if wet, then season with 1 tsp. salt and the pepper. Add another 1 tbsp. oil to pot. Brown meat in 3 batches over medium-high heat until nicely browned all over, 20 to 30 minutes total. Add meat to bacon.
- Add remaining 1 tbsp. oil and flour to pot. Cook over medium heat, stirring often, until flour is a shade darker, 2 to 4 minutes. Stir in remaining 1 1/2 tsp. salt, the thyme, allspice, and tomato paste. Pour in ale and broth; scrape up any browned bits from bottom of pot. Add reserved beef and bacon and accumulated juices. Bring to a boil, covered, then reduce heat to maintain a gentle simmer.
- Simmer, stirring occasionally, 1 1/2 hours. Meanwhile, peel shallots and separate into lobes. Peel carrots and cut into 1- by 1/2-in. sticks.
KETO BEEF STEW WITH BACON (INSTANT POT, STOVE TOP, OR ...
From jenniferbanz.com
4.7/5 (3)Total Time 45 minsCategory Dinner, StewCalories 310 per serving
- In the electric pressure cooker, press the sauté button and adjust until "more" is highlighted. When the display reads hot, add the diced bacon. Cook the bacon until it is crisp, remove it to drain on paper towels, reserving the bacon grease in the pot.
- In a large bowl, add the beef stew meat and salt. Add half of the beef to the Instant Pot and let it sauté until brown. Remove to a plate and add the rest of the beef to sauté until brown.
- Hit the cancel button, then add all of the beef to the pot, the onion, carrots, mushrooms, thyme, and beef broth. Be sure to scrape any stuck on burned bits from the bottom of the pot.
- Place the lid on the pot, set the valve to sealing, and set to high pressure cook for 35 minutes. When the pot is finished cooking, let the pressure release naturally for 10 minutes, then release the rest of the pressure manually by turning the valve.
BEEF STEW WITH BACON - KATE S. LYON
From kateslyon.com
Category Main DishTotal Time 2 hrs 20 minsEstimated Reading Time 3 mins
- In a large pot, cook the bacon until crisp on the stove over medium heat (about 10 minutes). Remove bacon from pot and drain on paper towels. Set bacon aside.
- Season the beef with salt and pepper and add ½ of the meat to the bacon fat in the pot. Cook for until slightly browned on all sides (about 10 minutes).
- Remove the beef from the pot and repeat the browning process with the remaining ½ of the meat. Remove meat from the pot.
BEEF STEW RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 11 hrs 15 minsServings 6
- Season the meat with salt and pepper. In a large enameled cast-iron casserole, heat 1 tablespoon of the vegetable oil until it is shimmering. Add half of the beef and cook over moderately high heat until the meat is browned all over, about 12 minutes. Transfer the meat to a large, shallow bowl. Repeat with the remaining vegetable oil and meat.
- Add the garlic and onion to the casserole and cook over low heat, stirring occasionally, until softened, about 8 minutes. Return the meat and any accumulated juices to the casserole. Add the wine and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the thyme, tomatoes, carrots, bay leaf, spice bag and stock and bring to a boil. Cover partially and simmer over low heat until the meat is tender, about 1 1/2 hours. Let cool, then refrigerate overnight.
- Cover the stew and rewarm it over low heat. Meanwhile, melt the butter in a large skillet. Add the quartered mushrooms, season with salt and pepper and cook over moderately low heat until they release their liquid, about 6 minutes. Pour 2 tablespoons of the liquid into a small bowl and let cool. Cook the mushrooms over moderate heat, stirring occasionally, until they are browned, about 6 minutes longer. Add the mushrooms to the stew.
- Return the large skillet to moderate heat. Add the water and turnips and season with salt. Cover the skillet and cook the turnips over moderate heat until they are just fork-tender, about 5 minutes. Add the turnips to the stew. Discard the thyme sprigs, bay leaf and the spice bag.
BEEF STEW WITH BACON - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
5/5 (1)Estimated Reading Time 4 mins
- In a large dutch oven, drizzle with olive oil and add bacon. Allow bacon to cook and render its fat for about 5 minutes. Once done, remove to a plate and set aside.
- Dredge cubed beef in flour so that all sides of the meat are covered.Sear the meat in the bacon fat on all sides. Its ok not to cook the meat all the way, that will be done later. When done, remove meat to another plate and set aside.
- In the same pot, add onion, carrots, celery, garlic and fresh oregano. Season with salt and pepper. Saute until vegetables begin to soften, about 5 minutes.
BEEF STEW IN RED WINE, WITH BACON, ONIONS, AND MUSHROOMS ...
From cookstr.com
Category BeefEstimated Reading Time 4 mins
- Remove bacon rind and cut bacon into lardons (sticks, ¼ inch thick and 1½ inches long). Simmer rind and bacon for 10 minutes in 1½ quarts of water. Drain and dry.
- Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
- Dry the beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
THE BEST BEEF STEW RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (22)Calories 721 per servingCategory Main Course, Soup
- Add bacon to a large Dutch oven or stock pot. Turn heat to medium-low and cook, turning flipping every so often, until browned. Remove to a paper towel lined plate and then chop into small pieces.
- Pat beef cubes dry with paper towels and add to a ziplock bag with flour, salt and pepper. Toss well to coat.
- Heat the pan with bacon grease over medium-high heat. Once hot, add the beef in 2-3 batches (so not to overcrowd the pan), adding a little oil as needed, searing for a few minutes on each side, until browned. Remove meat to a plate and set aside. Reduce heat to medium.
- Add onion and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Add vinegar and wine to the pan, cooking over medium-high heat, and scraping up any browned bits from the bottom of the pan. Simmer for 10 minutes.
SLOW COOKER BEEF STEW WITH BACON - FOODIE WITH FAMILY
From foodiewithfamily.com
5/5 (2)Estimated Reading Time 6 mins
- Layer the potatoes and then carrots in the crock of a 6.5 to 8 quart slow cooker. Cover, but do not turn on yet.
- Combine the flour, paprika, salt, and pepper in a zipper top bag, close, and shake to combine. Open the bag, add the beef cubes, and shake to coat evenly. Remove the beef from the bag, shake off excess flour, and set on a plate. Heat 2 tablespoons of bacon fat in a large skillet over medium high heat. Add a single layer of beef cubes, taking care not to overcrowd the pan. Let the beef cubes rest on the one side, undisturbed, until you can lift one and it is brown on the bottom, rotate the cubes to brown on all sides. Use a slotted spoon or tongs to transfer the beef cubes to the slow-cooker, and repeat with remaining cubes, adding more bacon fat if needed.
- While the beef is browning, whisk together the beef broth or stock, wine, tomato paste, fish sauce or soy sauce. When all of the beef has been browned and added to the slow cooker, return the pan to the heat and pour in the liquid ingredients, scraping the pan to release any flavourful fond from the pan. As that comes to a boil, scatter the garlic slices, onion wedges, quartered mushrooms, thyme sprigs, and bay leaf over and among the beef cubes. Once the liquids reach the boiling point, pour it over the contents of the slow-cooker, cover, and cook on HIGH for 3 to 4 hours, or until the beef, carrots, and potatoes are tender. Remove the bay leaf and thyme sprigs (if you used them). Stir in the frozen peas, replace the lid on the slow-cooker and cook for 10 minutes, or until the peas are hot all the way through.
- Just before serving, crumble the reserved crispy bacon over the top of the bowl. Garnish with parsley and chives, if desired.
BOEUF BOURGUIGNON - BEEF STEWED WITH MUSHROOMS, RED WINE ...
From xoxobella.com
Ratings 2Category Main Course, MealsCuisine FrenchTotal Time 2 hrs 40 mins
- Add the flour, stir and cook for 1-2 minutes, continuously stirring. Be careful not to burn the flour.
BEEF STEW WITH BACON RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory StewServings 6Total Time 3 hrs 20 mins
- Add the bacon and cook, stirring occasionally, until crisp. Remove bacon from pot and drain on paper towels. Set bacon aside.
- Season the beef generously with salt and pepper and add 1/2 of the meat to the bacon fat in the pot. Cook for 4-5 minutes on each side or until deep golden brown.
BEEF STEW WITH BACON RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 2975 per serving
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From thespruceeats.com
4.6/5 (17)Total Time 8 hrs 15 minsCategory Dinner, EntreeCalories 472 per serving
BEEF STEW WITH BACON | PANLASANG PINOY MEATY RECIPES
From panlasangpinoymeatrecipes.com
Cuisine FilipinoTotal Time 1 hr 15 minsCategory Beef RecipeCalories 342 per serving
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