Old-Fashioned Beef Stew – A cozy and hearty stew recipe packed with flavor, topped with crispy bacon, and perfect for those cool nights!

So we’ve had temperatures in the 80’s during our Christmas season down here in Louisiana.  It’s felt very strange, and I really don’t like spring weather trying to impose itself on this time of the year.  But I’m still going to cook those comfort foods that are perfect for all the cold weather like this Old Fashioned Beef Stew.

I love this recipe so much.  It is hearty and just screams comfort food.  I think I will be making it again very soon!

What do you need to make this Old Fashioned Beef Stew?

• bacon
• chopped beef stew meat
• creole seasoning
• vegetable oil
• onion
• carrots
• celery
• butter
• all purpose flour
• beef stock
• beef broth
• red potatoes
• fresh parsley

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Old-Fashioned Beef Stew

Yield: 6

Old-Fashioned Beef Stew - A cozy and hearty stew recipe packed with flavor, topped with crispy bacon, and perfect for those cool nights!

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Ingredients

• 4 strips bacon, chopped
• 2.5 pounds chopped beef stew meat
• 2 tsp creole seasoning, divided
• 1 tbsp vegetable oil
• 1 onion, chopped
• 4 small carrots, peeled and sliced
• 3 celery stalks, chopped
• 2 tbsp butter
• 6 tbsp flour
• 4 cups beef stock
• 15 oz can beef broth
• 2 medium red potatoes, chopped
• chopped parsley

Instructions

1. Preheat oven to 325 degrees.
2. In a large dutch oven pot, brown bacon and remove with a slotted spoon. Set aside.
3. Add stew meat seasoned with 1 tsp creole seasoning. Brown for about 20 minutes getting a nice color on the meat. If liquid increases while browning, keep over medium-high heat to let liquid reduce. Once browned, remove meat from pot and set aside.
4. Add vegetable oil to pot. Add in onions, carrots, and celery. Season with 1 tsp creole seasoning. Saute for about 10 minutes or until onions are clear.
5. Add butter and stir to melt. Add in flour and stir to cook for about a minute. Stir in beef stock and broth. Add about 1 tbsp parsley and then beef back to pot.
6. Bring it to a boil. Cover and put in oven to cook for 1 hour. After 1 hour, remove pot and carefully add in potatoes. Cover again and place back in oven to cook for another 45 minutes. Remove carefully from oven. Serve into bowls and top with fresh parsley.

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