Slow cooker beef stew with bacon is loaded with tender chuck roast, browned mushrooms, sweet pearl onions, and carrots in a glossy red-wine gravy. Crisp bacon adds smoky flavor at the beginning and a satisfying finish at the table.
Prep: 30 min · Cook: 8 hr · Total: 8 hr 30 min
Slow Cooker Beef Stew with Bacon
Ingredients
Instructions
- Cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer it to a paper-towel-lined plate, leaving 2 tablespoons of drippings in the skillet.
- Pat the beef dry and season with salt and pepper. Toss it with the flour. Working in batches, brown the beef in the bacon drippings over medium-high heat, adding olive oil if the pan becomes dry. Transfer each batch to a 6-quart slow cooker.
- Add the mushrooms to the skillet and cook until browned, about 5 minutes. Add the carrots, pearl onions, and garlic to the slow cooker, then add the mushrooms.
- Stir the tomato paste into the skillet for 1 minute. Add the wine, scrape up the browned bits, and simmer until reduced by about one-third. Whisk in the broth, Worcestershire, and Dijon.
- Pour the liquid over the beef and vegetables. Add the rosemary, thyme, and bay leaves. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is tender.
- Discard the herb sprigs and bay leaves. Stir in the balsamic vinegar and half of the crisp bacon. If desired, cook uncovered on high for 10 to 15 minutes to thicken the sauce.
- Taste and adjust the seasoning. Ladle into bowls and garnish with the remaining bacon and parsley.
Estimated per serving: 490 calories · Protein 42 g · Fat 25 g · Carbs 22 g · Fiber 4 g · Sodium 760 mg
Why This Recipe Works
- Bacon drippings: season the beef and build a smoky base.
- Batch browning: develops a dark crust without steaming the meat.
- Red wine reduction: concentrates flavor before slow cooking.
- Balsamic finish: brightens the rich gravy just before serving.
Choosing the Beef
Buy a well-marbled chuck roast and cut it yourself into large, even cubes. Large pieces stay juicy and hold their shape better than small packaged stew meat.
Helpful Tips
- Dry the beef thoroughly before flouring and browning.
- Do not crowd the skillet; work in two or three batches.
- Keep the slow-cooker lid closed during the long cook.
- Add some bacon at the end so it retains its crisp texture.
Variations
- Add potatoes: include baby potatoes with the carrots.
- No wine: use extra broth and a little more balsamic.
- More herbs: add a strip of orange zest with the rosemary.
- Gluten-free: replace flour with a gluten-free blend or cornstarch slurry.
Serving Suggestions
Serve with crusty bread, mashed potatoes, buttered noodles, or creamy polenta. A simple green salad balances the deep, savory stew.
Storage and Reheating
Refrigerate for up to 4 days; the flavor improves overnight. Reheat gently on the stove, adding broth if needed. Freeze for up to 3 months.
Frequently Asked Questions
What beef is best for slow cooker stew?
Chuck roast is the best choice because its marbling and connective tissue become tender during a long, gentle cook.
Should I cook the bacon before adding it?
Yes. Crisping the bacon develops flavor, and the rendered fat is excellent for browning the beef.
Can I make beef stew without red wine?
Replace the wine with more beef broth and add one extra teaspoon of balsamic vinegar at the end.
Why is my stew meat tough?
It usually needs more time. Continue cooking until a fork slides easily into the beef without resistance.
Can I add potatoes?
Yes. Add 1 pound of baby potatoes or large potato chunks with the carrots and onions.
How long does leftover beef stew keep?
Refrigerate it for up to four days or freeze in airtight portions for up to three months.
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Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.