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Bacon, Bean & Beef Stew
This is so easy, everyone will love it! Except the vegans, and vegetarians, they can go grab a bag o' carrots for dinner.
2 lbs of stew beef
1 cup all purpose flour
1/2 pound of bacon or 10 strips, cut into smaller pieces
1 can of white kidney beans, straight outta the can (or 1 1/2 cups from your pre-cooked stash)
2 good handfuls of baby potatoes, washed, cut in half
1 medium white onion- medium dice
4 stalks of celery, medium dice ( that means chunky, like your mother)
1 good handful of mushrooms, cut in quarters
1 good handful of green beans, cut in half- use frozen if you like
4 medium sized carrots, cut into 1/2 inch pieces
2- to 3 cups of low sodium beef broth
2 bay leaves
a few sprigs of thyme, sage, ( if dried use a teaspoon of each)
Salt and pepper to taste.
Here is what you do;
*In a pot over med/high heat cook your bacon pieces- set aside
*In a separate bowl coat beef pieces with flour, shake off extra-
*Brown beef a few pieces at a time, don't over crowd!, set aside. Repeat until all beef is browned
* If pot is getting dry, add 1 cup of water, or stock to pan (AFTER beef is browned)
*Add onion, cook on med heat until translucent, add celery, carrots, cook for 4 more minutes, add spices.
*Add back, bacon, beef, and beans, and stock, mushroom.
*Let simmer for a good 2h on med/low heat, covered with a lid.
Note- If after 2h your beef is still chewy, let go another hour. I don't know what your stove is like ok! Cook it down until super-tender.
* The stew should NOT be boiling away, you should see barely any bubbles at all. Google 'Simmering"- if you don't know what I am talking about!!
Also, the sauce should thicken on it's own. - If it too thick, add a little more stock or water.
If it is not thick enough, remove lid for last 1 hour, so that the sauce can reduce. Still not thick enough? Mix 1/2 cup flour with 3/4 cups of cold water,
mix until there are no lumps and stir into your stew- there you go- enjoy.
Also note- Salt a little at a time, you can always add more later.