Bacon chuck roast stew

Bacon chuck roast stew




30 min


30 min


bacon (about 7-8 slices), chopped 8 ounces
carrots, cut into 1/2-in. pieces (about 2 1/2 cups) 4 medium
red onion (about 10 oz.), cut into 1/2-in. pieces 1 large
garlic cloves, chopped (about 2 Tbsp.) 4
beer 1 cup
all-purpose flour 1/4 cup
low-sodium beef broth 8 cups
kosher salt 1 teaspoon
black pepper 1/2 teaspoon
baby golden potatoes 12 ounces
Perfect Roasted Beef Tenderloin 1 1/2 pounds
coarse-grain mustard 3 tablespoons
chopped fresh flat-leaf parsley 1/2 cup
red wine vinegar 1 tablespoon

Savory, rich bacon and beef pair perfectly with beer, mustard, and red wine vinegar creating a well-rounded, complex flavor profile. The recipe comes together quickly and makes 16 cups–enough for 12 generous servings. Make sure to use low sodium beef broth to keep a balanced salt level. Serve with crusty bread, cornbread, or butter rolls.


  1. 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.
  2. 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.
  3. 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.


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