Beef Stew with Bacon
Beef stew with bacon gets its depth from two sources: chunks of braising beef that turn soft after a long simmer, and smoky lardons that season the whole pot as they fry. Red wine, tomato purée and stock make a glossy gravy, so all it needs alongside is mash or crusty bread. Most of the time is hands-off simmering, which makes it a good weekend dish.
- Total
- 2 h 50 min
- Prep
- 20 min
- Cook
- 2 h 30 min
- Serves
- 4
- Per serving
- 510kcal
Buying and preparing beef stew with bacon
Ask for chuck or braising steak and cut it into generous 4cm pieces, as smaller ones shrink and dry out. Smoked lardons save chopping, but thick-cut smoked bacon rashers cut into pieces work just as well. Browning the meat in batches matters more than anything else here: it builds the colour and flavour of the gravy, so give each piece space.
Method for beef stew with bacon
Tap a time to start a timer.
- Fry the bacon Heat the oil in the casserole over a medium-high heat and fry the lardons for until golden and the fat has run. Lift them out with a slotted spoon, leaving the fat in the pot.
- Brown the beef Pat the beef dry with kitchen paper and season with pepper. Brown it in 3 batches for about per batch, until dark on every side, and set aside with the bacon. Do not crowd the pot or the meat will steam.
- Soften the vegetables Turn the heat to medium, add the onions and carrots and cook for , scraping up the browned bits from the base. Stir in the garlic for , then the flour and tomato purée for another minute.
- Add the liquid Pour in the wine and let it bubble for , stirring. Add the hot stock, thyme and bay leaf, then return the beef and bacon to the pot with any juices.
- Simmer Bring to the boil, then reduce the heat to low, cover and simmer gently for 2 hours, stirring now and then, until a piece of beef breaks apart easily with a spoon.
- Finish Remove the lid for the last if the gravy is thin. Take out the bay leaf, taste and add pepper. The bacon and stock cube are already salty, so add salt only at the very end, if at all.
Getting the gravy right
The flour and tomato purée do the thickening, and the red wine gives the stew its depth. If the gravy is still thin after simmering, reduce it with the lid off rather than adding more flour at the end. Bacon and stock both add salt, so it is easy to oversalt this stew early on.
What to serve with it
Mashed potato is the classic partner, or serve it with crusty bread for mopping up. Leftovers make a good filling for a beef pie under a shop-bought puff pastry lid. If you would like another pie, try beef and leek pie.
Common problems and fixes for Beef Stew with Bacon
- The beef is still chewy after 2 hours.
- Chuck needs time to break down. Put the lid back on and simmer for another 20–30 minutes, checking every 10 minutes, rather than turning up the heat.
- The gravy is thin and watery.
- Simmer it uncovered for 10–15 minutes so it reduces. For a thicker stew, stir 1 tbsp plain flour into 2 tbsp cold water and stir it in, then simmer for 5 minutes.
- The stew tastes too salty.
- Lardons and stock cubes both add salt. Next time use a reduced-salt cube and skip extra salt. To rescue this batch, add a splash of water and a squeeze of lemon, or serve it with plain mash to balance it.
Frequently asked questions about Beef Stew with Bacon
Can you make beef stew with bacon in the oven?
Yes. After adding the stock, cover the casserole and cook at 160°C (140°C fan), gas 3, for 2½ hours until the beef is tender.
How long does it keep and can you freeze it?
Cool it quickly and keep it in the fridge for up to 3 days, or freeze it for up to 3 months. Defrost in the fridge and reheat until piping hot all the way through.
Which cut of beef is best?
Chuck or braising steak. Both have enough connective tissue to turn soft and silky during a long, gentle simmer, while lean cuts like sirloin go dry.
What can I use instead of red wine?
Use extra beef stock plus 1 tbsp red wine vinegar or balsamic vinegar for acidity. The gravy will be a little less deep but still tasty.
How did you like the recipe?
4.8 / 5 · 64 ratings
