Popular in Food

Rich Beef Stew with Bacon and Plums

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
4.5 by 17 people
Rate me!
  • Makes: 8 servings
  • Prep: 1 hr 30 mins
  • Bake: 20 mins to 30 mins 450°F
  • Bake: 2 hrs 45 mins 275°F

Rich Beef Stew with Bacon and Plums



  1. Trim and cut roast into 2-inch pieces. Sprinkle evenly with the 1 Tbsp. kosher salt. Cover; chill overnight.
  2. Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with a silicone baking mat; set aside. Cook bacon in 1 Tbsp. hot oil over medium-low heat until browned. Remove; drain on paper towel, reserving 3 Tbsp. drippings. Place squash on prepared pan. Add 1 Tbsp. butter and 1 Tbsp. bacon drippings. Sprinkle salt; toss to coat. Roast 20 to 30 minutes or until tender and browned, stirring once. Cover with waxed paper; set aside. Reduce oven to 275 degrees F.
  3. Add remaining 2 Tbsp. olive oil to remaining 2 Tbsp. bacon drippings in skillet; heat over medium-high heat. Blot beef well with paper towels; add to skillet in batches, being careful not to crowd the skillet. Brown deeply on all sides. Remove; set aside.
  4. Drain all but 1 tsp. fat from skillet. Add remaining 1 Tbsp. butter and onions to pan. Sprinkle with salt. Stir over medium heat, scraping up browned bits from bottom of pan. Cook 3 to 4 minutes, stirring often, until onions just begin to soften. Stir in leek slices and garlic. Sprinkle with salt. Cook 4 minutes more. Transfer to a 3-quart baking dish; set aside. Pour wine into skillet. Bring to boiling; reduce heat. Boil gently, uncovered, until reduced by half.
  5. Place beef and bacon over onions. Pour reduced wine over. Add stock to almost cover. Using kitchen string, tie cinnamon, cloves, and peppercorns in a piece of cheesecloth; tuck into beef mixture. Add bay leaves. Dollop tomato paste around beef mixture. Sprinkle with thyme. Tie together parsley stems and inner leek piece; add to beef mixture. Place parchment paper over dish. Top with a triple layer of heavy foil. Seal tightly. Place on rimmed baking sheet. Bake 2 hours. Uncover; add prunes. Cover; bake 45 minutes to an hour more or until meat is easily pierced with a knife. Uncover; skim fat. Remove cheesecloth bag and parsley stems; discard. Increase oven to 350 degrees F. Add butternut squash. Bake uncovered, 20 minutes, basting once or twice. To serve, sprinkle with parsley leaves. Makes 8 servings.

Nutrition Facts (Rich Beef Stew with Bacon and Plums)

    Per serving:
  • 539 kcal cal.,
  • 24 g fat
  • (8 g sat. fat,
  • 2 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 115 mg chol.,
  • 1348 mg sodium,
  • 29 g carb.,
  • 4 g fiber,
  • 12 g sugar,
  • 38 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.



Loading... Please wait...

I Did It!
Share on Facebook
Uh oh! Please pick a jpg at least 600x600px. Done close
Choose Cancel close
Share on Facebook
Uh oh! Your photo failed to upload. Please try again or visit your profile.
Done Cancel close
No one has shared their photo yet.