Classic Beef Stew

Recipe by SkinnyMinnie
READY IN: 4hrs




  • In a Dutch oven, cook the bacon over medium heat until crisp.
  • Meanwhile, cut the beef into 2-3 inch cubes. Remove and discard any excess fat as you do.
  • Sprinkle the cubes with salt and pepper.
  • After you have cooked the bacon and taken it out of the pot, turn the heat up to high and add the beef cubes. DO NOT crowd.
  • Brown the beef well, turning as necessary, and turning the heat down if the residue on the bottom of the pan is burning.
  • Remove the browned meat to a plate, and continue browning all the remaining cubes.
  • Meanwhile, peel the onion and cut into 1/4-inch (or so) slices.
  • After browning and removing all of the beef, add the sliced onions.
  • Stir to bring up any of the yummy brown bits off the bottom of the pan.
  • Lower the heat to medium, and cook onion about 5-10 min, stirring occasionally, or until limp and well browned.
  • Heat oven to 300ºF.
  • Return the meat to the pan with the onions, along with any of the residual juices that have collected on the plate.
  • Add the beef broth and bring to a boil.
  • Turn off the heat and cover.
  • Place meat in the oven and cook for 2 hours.
  • Peel and quarter the potatoes, adding them to the pot as you do.
  • Cover the pot and cook for 30 minute.
  • Peel and quarter the carrots, slice the mushrooms if you like and are using them; add them to the pan.
  • Cover the pot and cook for 20 min more.
  • Serve in bowls.