As the weather cools and the days get shorter, we tend to turn to meals that bring a little extra warmth and comfort to the table. This Smoky Bacon & Cider Braised Beef Stew is one of our go-to fall recipes, made with our own grass-fed and finished beef, thick-cut pasture-raised bacon, and a mix of seasonal vegetables like butternut squash, carrots, and potatoes.
Slowly braised in apple cider, the stew develops a rich, savoury-sweet flavour that’s hard to beat. It’s a simple, nourishing dish that comes together nicely.
Packed with protein, iron, and hearty nutrients from the beef and veggies, this stew is as wholesome as it is satisfying. Whether you're cooking for a quiet family dinner or enjoying a slow weekend meal, it’s a recipe that brings people together and celebrates the season in the most comforting way.
Smoky Bacon & Cider Braised Beef Stew with Seasonal Vegetables
What You'll Need
- 4 slices of thick-cut bacon, chopped
- 2 lb of beef stew meat, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 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
- 2 tbsp of fresh parsley or cilantro to garnish (optional)
Step-by-Step Instructions
- 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