Farmhouse Beef and Bacon Stew


A simple farmhouse stew, this recipe features root vegetables, slow­ cooked beef and fresh herbs. This recipe is adapted from Emma Aller's recipe for farmhouse stew. What you’ll need:

  • 1 1/2 pounds beef chuck roast, trimmed of excess fat and sinew (get it here)
  • 1 teaspoon unrefined sea salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon butter
  • 8 ounces English­style (find it here) or Canadian Bacon, chopped
  • 4 medium carrots, scraped and chopped into 1/2­inch thick rounds
  • 4 medium Russet potatoes, peeled and chopped into 1­inch cubes
  • 1 cup pearl onions
  • 1 quart homemade beef stock
  • 1 1/2 cups red wine
  • 1 tablespoon fresh thyme leaves

How you make it:

  1. Sprinkle the beef with salt and pepper.
  2. Melt the butter in a heavy­bottomed stock pot, and toss in the bacon. Allow it to render its fat and brown a bit in the butter, then toss in the beef and brown on each side about 3 minutes.
  1. Stir in the vegetables, stock and wine. Bring to a boil over medium­ high heat, then reduce the heat to low and simmer, covered, for 4 to 5 hours until the meat is tender.
  1. Remove the meat from the pot and shred it with a knife and fork. Return the shredded meat to the pot and increase the temperature to medium ­high. Remove the pot's cover, and allow it to simmer until the liquid is reduced by 1/3. Sprinkle with fresh thyme, and serve.

Notes: To prepare this in a slow cooker, first brown the meat, then add all the ingredients together and cook on low for 8 hours. I use and recommend this slow cooker Found on:

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