Beef and Bacon Stew
Garlic-Herb French Bread
Ingredients
- 1½ lb ground beef
- 8 slices bacon, chopped
- 4 carrots, cut into ½-inch pieces
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup beer
- ¼ cup all-purpose flour
- 2 (32-oz) cartons beef broth
- 1 lb small red potatoes, halved
- 3 Tbsp coarse-grain mustard
- 1 Tbsp red wine vinegar
- ¼ cup chopped fresh parsley
Instructions
- Cook beef in a large Dutch oven over medium heat until browned and crumbly; drain and set aside.
- Cook bacon in same pot over medium heat until crisp; drain, reserving 2 Tbsp drippings in pot.
- Cook carrots, onion, and garlic in hot drippings over medium heat until onion is tender. Add beer; cook, stirring occasionally, until beer is reduced by half.
- Add flour; cook, stirring constantly, 2 minutes. Stir in broth, potatoes, and mustard; bring to a boil, reduce heat, and simmer 20 minutes or until potatoes are tender. Stir in beef and vinegar. Cook until thoroughly heated. Sprinkle with bacon and parsley.
Side Dish Ingredients
- 2 cloves garlic, halved
- 1 (16-oz) loaf French bread, sliced
- 3 Tbsp olive oil
- 2 Tbsp chopped fresh parsley
Side Dish Instructions
- Preheat broiler. Rub cut sides of garlic on bread on a baking sheet; brush with oil, and season with salt and pepper to taste.
- Broil 1 to 2 minutes or until toasted. Sprinkle with parsley.
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