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Bacon And Beef Stew

– 8 ounces bacon (about 7-8 slices), chopped – 4 medium carrots, cut into 1/2-in. pieces (about 2 1/2 cups) – 1 large red onion (about 10 oz.), cut into 1/2-in. piece – 4 garlic cloves, chopped (about 2 Tbsp.) – 1 cup beer – ¼ cup all-purpose flour – 8 cups low-sodium beef broth


1 teaspoon kosher salt ½ teaspoon black pepper 12 ounces baby golden potatoes 1 ½ pounds Perfect Roasted Beef Tenderloin 3 tablespoons coarse-grain mustard 1 tablespoon red wine vinegar ½ cup chopped fresh flat-leaf parsley

Cook bacon in a large Dutch oven over medium-high heat until crisp, for about 8 minutes. Transfer the cooked bacon to a plate lined with paper towels to drain, while also reserving 2 tablespoons of drippings in the Dutch oven.

Add carrots and onion to the drippings in the Dutch oven. Cook, stirring often, until they begin to soften, which should take around 4 to 6 minutes. 

Stir in the flour and cook, stirring constantly, until the mixture thickens and begins to brown, which should take about 5 minutes. 

Once it reaches a boil, reduce the heat to medium-low and add the potatoes. Cover and cook until the potatoes are tender, which should take approximately 20 minutes.

Stir in the beef, mustard, vinegar, and the cooked bacon. Allow everything to heat through. Finally, sprinkle with parsley and serve the stew immediately.