Indulge in the hearty goodness of bacon stew, a delectable dish that combines the savory flavors of bacon, tender vegetables, and rich broth. This classic comfort food is not only easy to make, but also versatile, with variations that cater to different dietary preferences and taste buds. Whether you prefer a traditional bacon stew with potatoes, carrots, and celery, or a modern twist with sweet potatoes, kale, and mushrooms, this article has a recipe that will tantalize your taste buds. You'll also find a vegetarian version for those who abstain from meat, featuring hearty lentils and a medley of vegetables. Get ready to warm your soul with a piping hot bowl of bacon stew, perfect for a cozy dinner with family and friends.
Here are our top 10 tried and tested recipes!
CROCK POT VENISON STEW WITH BACON AND MUSHROOMS
I read some of the recipes off of the recipe forum about unusual meats. Now I have a cookbook from Alaska that will tell you how to cook just about anything but this is a recipe that someone might actually use! I serve this with white or brown rice or buttered egg noodles. It comes from "Not Your Mother's Slow Cooker Cookbook"
Provided by mary winecoff
Categories Stew
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Season the venison with salt and pepper.
- In a large skillet over medium-high heat, cook the bacon until crisp; transfer to paper towels and crumble.
- Add the oil to the bacon drippings and brown the meat in batches on all sides, about 10 minutes total.
- Transfer to the slow cooker as you finish each batch.
- Add the onion, carrots and garlic to the skillet and cook. stirring, for 3 to 5 minutes.
- Sprinkle with the flour, stir and transfer to the cooker.
- Add the wine to the skillet, bring to a boil and cook, scraping up any browned bits stuck to the pan, until the wine has thickened slightly, 1 to 2 minutes.
- Pour into cooker.
- Add the bay leaf, thyme and broth; stir to evenly distribute.
- Cover and cook on LOW for 5 to 6 hours.
- Add the mushrooms and crumbled bacon and stir to combine.
- Cover and continue to cook on LOW until the venison is tender enough to cut with a fork, another 3 hours.
- Remove the bay leaf and stir in the vinegar.
- Serve.
Nutrition Facts : Calories 292, Fat 10.2, SaturatedFat 2.1, Cholesterol 29, Sodium 227.4, Carbohydrate 10, Fiber 1.7, Sugar 4.2, Protein 36
BEEF STEW WITH BACON
Provided by Food Network
Yield Seves 4 to 6
Number Of Ingredients 15
Steps:
- Heat a large casserole or deep skillet that can later be covered over mediumhigh heat for 2 or 3 minutes add bacon stirring until crisp, remove with a slotted spoon and reserve, leave bacon drippings in pan (if desired); add the oil and the crushed garlic clove; cook, stirring, for I minute, then remove and discard the garlic. Add the meat chunks to the skillet a few at a time, turning to brown well on all sides. Do not crowd or they will not brown properly; cook them in batches if necessary. (You may find it easier to do the initial browning in the oven: Preheat to 500 degrees and roast the meat with 1 tablespoon of the oil and the garlic clove, shaking the pan to turn them once or twice, until brown all over. Remove the garlic clove before continuing.) Season the meat with salt and pepper as it cooks. When the meat is brown, remove it with a slotted spoon. Pour or spoon off most of the fat and turn the heat to medium. Add the onions. Cook, stirring, until they soften, about 10 minutes. Add the flour and cook, stirring, for about 2 minutes. Add the stock or water or wine, bay leaf, thyme, and meat, and bring to a boil. Turn the heat to low and cover. Cook, undisturbed, for 30 minutes.
- * Uncover the pan; the mixture should be quite soupy (if it is not, add a little more liquid). Add the potatoes and carrots, turn the heat up for a minute or so to resume boiling, then lower the heat and cover again. Cook 30 to 60 minutes until the meat and vegetables are tender. Taste for seasoning and add more salt, pepper, and/or thyme if necessary. (If you are not planning to serve the stew immediately, remove the meat and vegetables with a slotted spoon and refrigerate them and the stock separately. Skim the fat from the stock before combining it with the meat and vegetables, reheating, and proceeding with the recipe from this point.) Add the minced garlic and the peas and bacon; if you are pleased with the stew's consistency, continue to cook, covered, over low heat. If it is too soupy, remove the cover and raise the heat to high. In either case, cook an additional 5 minutes or so, until the peas have heated through and the garlic flavor has pervaded the stew. Garnish and serve.
- Time: 1 1/2 to 2 hours, largely unattended .
CHICKEN BREASTS WITH BLACK BEANS AND SMOKED BACON STEW
Provided by Marian Burros
Categories dinner, lunch, one pot, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put chicken breasts in water in covered pot, bring to boil and simmer about 20 minutes, until done. Remove from broth and set aside. Reserve broth.
- Slice carrots, tomatoes and onion in a food processor with steel blade.
- Mince garlic in processor to make 1 tablespoon.
- Add the carrots, tomatoes, onion, garlic, bacon and beans to 4 cups of the reserved broth; bring to boil. Reserve remaining broth for another occasion. Reduce heat and simmer, covered for 20 minutes, to blend flavors.
- Meanwhile remove chicken from bones.
- When soup is ready, add oregano leaves, pepper and chicken and cook just long enough to heat chicken.
- Spoon stew into bowls; garnish with hot chili flakes and cheese.
Nutrition Facts : @context http, Calories 531, UnsaturatedFat 10 grams, Carbohydrate 48 grams, Fat 19 grams, Fiber 19 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 572 milligrams, Sugar 5 grams, TransFat 0 grams
BACON-CHILI BEEF STEW
A jar of home-style beef gravy lends delicious, down-home flavor to zesty beef stew.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- In 4-quart saucepan, cook bacon over medium heat 3 to 4 minutes, stirring frequently, until cooked but not crisp. Drain all but 2 tablespoons bacon fat from saucepan.
- Add beef and onion to bacon; sprinkle with seasoned salt and pepper. Cook 4 to 6 minutes, stirring frequently, until beef is beginning to brown and onion is tender.
- Stir in tomatoes, gravy and chili sauce. Heat to boiling. Add potatoes and carrots. Cover; cook over medium-low heat 50 to 60 minutes, stirring occasionally, until beef is tender.
- Stir in corn. Cook uncovered 10 to 15 minutes longer, stirring occasionally, until corn is tender.
Nutrition Facts : Calories 430, Carbohydrate 28 g, Cholesterol 80 mg, Fat 2, Fiber 5 g, Protein 31 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 9 g, TransFat 1/2 g
BACON STEW
When our local butcher gets fresh bacon that hasn't been cured in salt, he always saves some for me, and this is one of my favourite dishes to make with it. You could make it with sliced bacon too.
Provided by Guabi Guabi
Categories Stew
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place a layer of onions in the base of a large, heavy-bottomed pot, add a layer of bacon and then a layer of sliced potatoes, seasoning each layer with a little mustard and pepper.
- Continue layering and seasoning and finish with a layer of potatoes.
- Place a bayleaf on top and pour in sufficient cold water to come just below the top layer of potatoes.
- Cover with a lid, bring to the boil, and then simmer very gently for about 1½ hours.
- Serve the stew garnished with chopped parsley or chives and with a side dish of buttered boiled carrots.
SMOKY BACON CORN STEW
A hearty, thick, Irish-style potato stew with accents of corn and applewood-smoked bacon. Serve in shallow stew bowls with your favorite biscuits.
Provided by QHuntress
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet and cook over medium-high heat for 5 minutes. Stir in onion and continue to cook, turning occasionally, until bacon and onion are evenly browned, about 5 minutes more. Drain bacon grease, leaving only 2 to 3 tablespoons in the skillet.
- Stir in potatoes to bacon-onion mixture. Cover, reduce heat to low and let simmer, stirring occasionally, until potatoes are browned, 5 to 7 minutes.
- Transfer mixture to a medium-sized pot. Add cream-style corn, sweet corn, and water. Bring to a boil; reduce heat to low and let simmer, stirring occasionally, until potatoes are easily pierced with a knife, about 15 minutes. Season with salt and pepper.
- Warm half-and-half gently in a small pan over medium-low heat just until bubbles begin to appear. Remove from heat and mix into stew until desired consistency is reached. Garnish with parsley.
Nutrition Facts : Calories 323.4 calories, Carbohydrate 42.4 g, Cholesterol 38.6 mg, Fat 13.9 g, Fiber 4 g, Protein 11.3 g, SaturatedFat 6.5 g, Sodium 847.6 mg, Sugar 7.2 g
MY EASY SMOKED OYSTER STEW W/BACON POTATOES & ONIONS
I LOOOOOOVE smoked oyster stew!! This is my own easy version. It's rich, loaded with goodies, and so very delicious! I love to have this with oyster crackers or crushed saltines. (Old photo by me...need to take a new one!! LOL!!) But had a lot of fun that day! :D Enjoy! :D
Provided by Kelly Williams
Categories Seafood
Time 30m
Number Of Ingredients 11
Steps:
- 1. Cut up unpeeled potatoes into bite-sized cubes and boil til tender in small saucepan. Once water starts to boil, will only take about 4 minutes. Check them with a knife for tenderness. *While potatoes are boiling, saute chopped onion in butter til tender. Drain saucepan of potato water keeping potatoes in there. Add half and half, milk, boullion, garlic powder, pepper, oysters and cooked onions with the butter. Heat over LOW heat til heated through. Stir gently occaisionally. *I just use a fork to lift and drain the oysters out of the can, and what's ever on them oil-wise, is fine. Just adds flavor anyways! If your stew is too oily on top, just skim off with a spoon, or don't worry about it! The crackers will absorb that! ;) Garnish each bowl heavily with cooked crumbled bacon. Serve with oyster crackers or saltines. Some like a little hot sauce served with on the side, too. *If using bacon that you have on hand that has been precooked, just wrap in papertowel and microwave about 10 seconds. (Thaw cooked bacon first if using it from your freezer and it's not already thawed.)
- 2. *Tip: I always cook an entire package/pound of bacon when I get it home, drain on papertowels, then wrap in clean papertowels and put into a freezer baggie for future use. You get the whole mess done in one shot, and then you can use however much you need at whatever time for anything from garnishes to BLT's! It's VERY handy!!!! :D To reheat: Just wrap in a sheet of papertowel and zap for about 8-10 seconds or til sizzling. Wah-lah!! :D
OH SO GOOD OYSTER, BACON & MUSHROOM STEW
WOW, your famiy and friends with this delightful oyster stew for the holidays. This stew will be good for any occassion. It's ready in less than 20 minutes and it taste like you slaved in the kitchen for hours. It will warm your insides up in a flash. I hope you enjoy. It's OH So Good! Cooking with Passion. sw:)
Provided by Sherri Williams
Categories Other Soups
Time 20m
Number Of Ingredients 14
Steps:
- 1. get your oysters ready. check for shells
- 2. fry your bacon really crispy in a medium sized stock pot. remove bacon from pot. saute your onions and celery in rendered bacon fat and butter until tanslucent. remove from pot. saute mushrooms with thyme until golden browm
- 3. add half and half to the pot. add all the remaining ingredients. cook on low for an additional 5-7 minutes until oysters ends begin to curl.
- 4. ladle stew in bowls and garnish with chopped green onion. serve with crackers of shoice.
OXTAIL STEW WITH TOMATOES AND BACON
Steps:
- Sprinkle oxtails with paprika, salt and pepper. Coat with flour. Cook bacon in heavy Dutch oven over medium heat until fat is rendered, about 5 minutes. Remove bacon, using slotted spoon and reserve. Increase heat to high. Working in batches, add oxtails and cook until brown on all sides, about 10 minutes. Transfer oxtails to plate.
- Add onions and garlic to Dutch oven, reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Mix in tomato paste and 4 teaspoons rosemary. Add wine and bring to boil, scraping up any browned bits. Boil until liquid is reduced by half, about 6 minutes. Add tomatoes, breaking up with spoon, Add broth. Return oxtails with any juices and bacon to Dutch oven. Bring to boil. Reduce heat, cover and simmer until tender, about 2 1/2 hours. Uncover and simmer until liquid is slightly thickened, about 30 minutes. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally, about 20 minutes.)
- Add sugar snap peas to oxtails. Simmer stew uncovered until peas are just crisp-tender, about 2 minutes. Sprinkle stew with 2 tablespoons rosemary.
OXTAIL STEW WITH TOMATOES AND BACON
I have made this stew about 5 times. It's my favorite oxtail stew recipe. My husband and I love the sauce with pasta! I found this recipe on Epicurious.
Provided by Grace Lynn
Categories Stew
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle oxtails with paprika, salt and pepper.
- Coat with flour.
- Cook bacon in heavy Dutch oven over medium heat until fat is rendered, about 5 minutes.
- Remove bacon, using slotted spoon and reserve.
- Increase heat to high.
- Working in batches, add oxtails and cook until brown on all sides, about 10 minutes.
- Transfer oxtails to plate.
- Add onions and garlic to Dutch oven, reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes.
- Mix in tomato paste and 4 teaspoons rosemary.
- Add wine and bring to boil, scraping up any browned bits.
- Boil until liquid is reduced by half, about 6 minutes.
- Add tomatoes, breaking up with spoon.
- Add broth.
- Return oxtails with any juices and bacon to Dutch oven.
- Bring to boil.
- Reduce heat, cover and simmer until tender, about 2 1/2 hours.
- Uncover and simmer until liquid is slightly thickened, about 30 minutes.
- (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally, about 20 minutes.) Add sugar snap peas to oxtails.
- Simmer stew uncovered until peas are just crisp-tender, about 2 minutes.
- Sprinkle stew with 2 tablespoons rosemary.
Tips:
- Choose the right cut of bacon: For the best flavor and texture, select a thick-cut bacon with plenty of marbling.
- Render the bacon properly: Cook the bacon over medium heat until it is crispy but not burnt. This will help to infuse the stew with flavor.
- Use a variety of vegetables: This will add flavor, color, and texture to the stew. Some good options include potatoes, carrots, celery, onions, and garlic.
- Brown the vegetables before adding them to the stew: This will help to develop their flavor and prevent them from becoming mushy.
- Use a good quality beef broth: This will provide the stew with a rich, flavorful base.
- Simmer the stew for at least 1 hour: This will allow the flavors to meld and develop.
- Season the stew to taste: Add salt, pepper, and other spices as desired.
- Serve the stew hot: This is the best way to enjoy its flavor and texture.
Conclusion:
Bacon stew is a hearty, flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and delicious meal, give bacon stew a try. You won't be disappointed!
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