Smoky Bacon & Cider Braised Beef Stew with Seasonal Vegetables
September 14, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 4 (easily scalable!)
Ingredients
- (4 slices, chopped) Thick-Cut Side Bacon
- (2 lb, cut into 1-inch cubes) Stewing Beef
- (to taste) Salt and freshly ground black pepper
- 1 tbsp of tomato paste
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 medium carrots, sliced into thick rounds
- 2 potatoes, diced (skin-on is fine)
- 2 cups of butternut squash, cubed
- 1 tsp of dried thyme (or 2-3 fresh sprigs)
- 1 bay leaf
- 1/4 cup of all-purpose flour
- 2 tbsp of apple cider vinegar
- 3 cups of sweet apple cider (or apple juice)
- 1/4 cup of water
- 2 tbsp of olive oil or reserved bacon fat
- (optional, to garnish) 2 tbsp of fresh parsley or cilantro
Directions
- Cook the bacon: Heat a big pot or Dutch oven over medium heat. Add chopped bacon and cook until crispy. Scoop out the bacon and set it aside, but leave the bacon fat in the pot.
- Brown the grass-fed and finished beef: Pat the beef dry with paper towels. Season with salt and pepper, then toss in a little flour. Brown the beef in the bacon fat over medium-high heat in batches (4-5 minutes each). Add a splash of olive oil if needed. Set the browned beef aside with the bacon.
- Cook the veggies: In the same pot, add chopped onion, minced garlic, and a spoonful of tomato paste. Cook for 3-5 minutes, stirring, until the onion is soft and fragrant.
- Deglaze the pot: Pour in a splash of apple cider vinegar and some cider or water. Scrape the bottom of the pot with your spoon to loosen the browned bits.
- Build the stew: Add the browned beef and bacon back into the pot. Add carrots, potatoes, squash, thyme, and a bay leaf. Pour in the rest of the cider and enough water to mostly cover the ingredients. Stir everything together.
- Simmer low and slow: Bring to a gentle boil, then reduce heat to low. Cover and let it simmer for 1 to 1.5 hours, until the beef is tender and the vegetables are soft.
- Finish and serve: Taste and add salt or pepper if needed. Then, ladle the stew into bowls and enjoy it hot.
Complementary Sides:
- Garlic mashed potatoes or buttered baby potatoes
- Rustic sourdough or wholegrain bread
- Cider-braised cabbage or sautéed Swiss chard
- Simple green salad with apple slices and toasted walnuts
Frequently Asked Questions:
Can I use a different cut of beef?
Yes! Stewing cuts like chuck, blade, or even short rib work well. Just make sure it’s well-marbled and suited for braising.
What if I don’t have apple cider?
You can substitute with apple juice for a similar sweetness, though cider offers a deeper, more complex flavour. Add a splash of vinegar or lemon juice if using juice to balance it.
Can I make this ahead of time?
Absolutely – like most stews, it often tastes even better the next day. Just reheat gently on the stovetop or in a low oven.
Can I freeze leftovers?
Yes, this stew freezes well. Let it cool completely, portion into containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
What can I use instead of bacon?
You can skip the bacon if needed, and use a tablespoon or two of ghee, butter, or olive oil for browning. You’ll lose the smoky element, but the stew will still be rich and hearty.
Can I make this gluten-free?
For sure! Use a gluten-free flour blend or skip the flour altogether. You can thicken the stew at the end with a cornstarch slurry if needed.
