Beef Bacon and Vegetable Stew

Beef Bacon and Vegetable Stew

Regardless of the season, this hearty stew will warm your spirit. made with Yukon gold potatoes, fresh thyme, and Meatnisters Natural Angus Beef Stew Meat.

Servings: 5
Prep Time: 10 mins
Cook Time: 135 mins


  • 2 lbs Meatnisters Beef Stew Meat
  • 3 cloves of garlic, minced
  • 1 onion, diced
  • 2 pieces of bacon, cut into small pieces
  • 3 tbsp all-purpose flour
  • 1 tbsp olive oil
  • 14.5 oz stewed tomatoes
  • 4 cups beef broth
  • 1 bay leaf
  • 1 bunch fresh thyme
  • 4 medium carrots, cut into 1-inch pieces
  • 4 medium Yukon gold potatoes, cubed into 1-inch pieces


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Cook the beef in a Dutch oven until it has a decent sear on it over medium-high heat. Take out of the pan and place in a basin. After the meat has been set aside, add the bacon and onion slices to the pan and start sweating the onions.
  3. Add the flour to the pan once the onions are transparent and sauté it for about 3 minutes over medium heat to remove the raw flour flavor.
  4. Re-add the cooked chuck to the pan along with the bay leaf, stewed tomatoes, beef broth, and thyme sprigs. Cook for about an hour in the oven at 350°F. After taking the Dutch oven out of the oven, add the potatoes and carrots. Return to the oven and bake for a further hour at 350 degrees Fahrenheit.
  5. Check the potatoes with a fork to see if they are soft enough. Serve after taste-testing and adding salt and pepper.