Bacon Beef Stew

SERVES: 6 | PREP TIME: 10 minutes | COOK TIME: 8 hours


4 slices bacon, cut crosswise into lardons ¼ inch (6 mm) thick

4 large carrots, peeled and cut into chunks

1 (16-ounce/455-gram) package frozen pearl onions

4 to 8 ounces (115 to 225 grams) crimini mushrooms, diced

1 cup (70 grams) shredded red cabbage

4 cloves garlic, minced

2 pounds (910 grams) stew meat

1 teaspoon coarse sea salt

1 teaspoon freshly ground black pepper

2 (14.5-ounce/415-gram) cans diced fire-roasted tomatoes

1 (8-ounce/225-gram) can tomato sauce

1 green onion, sliced, for garnish


  1. In a sauté pan over medium heat, cook the bacon lardons until brown, about 10 minutes.
  2. While the bacon is cooking, place the carrots, onions, mushrooms, cabbage, and garlic in the bottom of a slow cooker. Add the stew meat along with the salt and pepper. Then add the tomatoes and tomato sauce and mix it all together. Pour the bacon and all the bacon fat on top and mix once more.
  3. Cover and cook on low for 8 hours. Ladle into bowls and garnish with the sliced green onion.