A comforting, hearty beef stew loaded with mushrooms and crisp bacon is the perfect meal when the days grow cooler and the leaves change color. Walking into a warm house scented with this Slow Cooker Beef Stew with Bacon feels like a small, delicious luxury. Tender chunks of beef mingle with potatoes, carrots, mushrooms, peas, and crispy bacon in a rich, velvety beef gravy—each spoonful is deeply satisfying.
Don’t be intimidated by the ingredient list. Preparation is straightforward: cut the potatoes into large pieces and layer them in the slow cooker, add the carrots, coat the beef in a seasoned flour mixture, and brown the cubes in reserved bacon fat. Transfer the browned beef to the slow cooker, then deglaze the pan with the liquid ingredients to lift the flavorful browned bits before pouring everything into the slow cooker. A little hands-on work up front yields a big payoff in flavor.
Why brown the meat before adding it to the slow cooker?
- Browning produces deeper flavor through the Maillard reaction. When meat hits a very hot pan, surface proteins and sugars react to form a concentrated, complex taste and an appealing color. Browning the beef first makes the final stew taste richer and more savory.
- Using bacon fat to brown the meat adds another layer of flavor. The smoky, salty richness of bacon fat infuses the beef as it sears.
- When beef is coated in seasoned flour and browned, you begin building the base for a thick gravy. Flour cooked in fat helps create a roux-like base that will thicken as the stew simmers in broth, yielding a silky sauce that clings to the meat and vegetables.
Cook’s Notes
- “Largish” chunks of potato: halve a medium Yukon Gold, then cut each half into two or three pieces. This keeps the potatoes large enough to hold their shape but small enough to cook through.
- Baby carrots are an easy shortcut—add them whole. If using full-size carrots, peel or scrub and cut them into pieces about the size of baby carrots.
- Coat the beef in the flour-and-spice mixture inside a gallon zipper bag for less mess. Seal, shake, and transfer the coated beef to a plate to await browning.
- Use a red wine you’d enjoy drinking for best results. If you prefer not to cook with wine, replace it with an extra 1/2 cup of beef broth.
- Bringing the sauce to a boil in the pan used for browning serves two purposes: it loosens the flavorful browned bits (fond), and it helps combine the sauce without stirring the layers in the slow cooker.
- Cremini mushrooms are also sold as baby bella mushrooms. If unavailable, white button mushrooms work well.
Slow Cooker Beef Stew with Bacon
Rebecca Lindamood
Ingredients
- 2 1/2 pounds Yukon gold or red potatoes about 8 medium potatoes, cut into largish chunks
- 2 pounds baby carrots or about 8 carrots peeled and cut into largish chunks
- 3/4 cup all-purpose flour
- 2 teaspoons Hungarian paprika
- 1 teaspoon kosher salt
- freshly ground black pepper
- 2 1/2 pounds top round beef cut into 1 1/2-inch cubes
- 1 pound bacon cooked until crisp and drained, fat reserved
- 2 cups beef broth or stock
- 1/2 cup chianti or dry red wine
- 1/4 cup tomato paste
- 1 tablespoon fish sauce or soy sauce
- 6 cloves garlic peeled and thinly sliced
- 1 large onion peeled and cut into wedges
- 1 pound cremini mushrooms quartered
- 3 sprigs of thyme or 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups frozen peas
Optional garnish:
- chopped parsley and chives
Instructions
- Layer the potatoes in the crock of a 6.5 to 8 quart slow cooker, then add the carrots on top. Cover but do not turn the cooker on yet.
- Combine the flour, paprika, salt, and pepper in a zipper-top bag and shake to mix. Add the beef cubes, seal, and shake to coat. Remove the coated beef, shake off excess flour, and set on a plate. Heat 2 tablespoons of reserved bacon fat in a large skillet over medium-high heat. Add a single layer of beef cubes without overcrowding. Let the cubes brown undisturbed on one side, then rotate to brown all sides. Transfer browned beef to the slow cooker with a slotted spoon or tongs, repeating and adding more bacon fat as needed.
- While browning the beef, whisk together the beef broth, wine, tomato paste, and fish sauce or soy sauce. When all the beef is in the slow cooker, return the pan to heat and pour in the liquid, scraping to release browned bits. Bring the liquid to a boil, then scatter the garlic, onion wedges, quartered mushrooms, thyme, and bay leaf among the beef. Pour the boiling liquid over the slow-cooker contents, cover, and cook on HIGH for 3 to 4 hours, or until the beef, carrots, and potatoes are tender. Remove the bay leaf and thyme sprigs. Stir in the frozen peas, replace the lid, and cook 10 more minutes until the peas are heated through.
- Just before serving, crumble the reserved crispy bacon over each bowl and garnish with chopped parsley and chives if desired.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.