Bacon And Beef Stew
Ingredients
- 8 ounces bacon (about 7-8 slices), chopped ⓘ
- 4 medium carrots, cut into 1/2-in. pieces (about 2 1/2 cups) ⓘ
- 1 large red onion (about 10 oz.), cut into 1/2-in. pieces ⓘ
- 4 garlic cloves, chopped (about 2 Tbsp.) ⓘ
- 1 cup beer
- 1/4 cup all-purpose flour
- 8 cups low-sodium beef broth ⓘ
- 1 teaspoon kosher salt ⓘ
- 1/2 teaspoon black pepper ⓘ
- 12 ounces baby golden potatoes ⓘ
- 3 tablespoons coarse-grain mustard ⓘ
- 1 tablespoon red wine vinegar ⓘ
- 1/2 cup chopped fresh flat-leaf parsley ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
566
kcal
28% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Low-fat
Contains
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).