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Bacon and Beef Stew

Photo: Alison Miksch; Prop Styling: Audrey Davis; Food Styling: Cat Steele

Active time 30 mins
Total time 1 hr

Serves 12 (serving size: about 1 1/3 cups)

 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. 


  • 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
  • 1 1/2 pounds Perfect Roasted Beef Tenderloin
  • 3 tablespoons coarse-grain mustard
  • 1 tablespoon red wine vinegar
  • 1/2 cup chopped fresh flat-leaf parsley

How to Make It

  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.