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Beef & Bacon Stew with Sourdough Croutons

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6

Ingredients

  • 4 tbsp butter
  • 1 yellow onion chopped
  • 4 stalks celery diced
  • 4 carrots diced
  • 4 cloves garlic minced
  • 10 red potatoes diced
  • 1 tbsp fresh Fennel minced
  • 2 tsp dried Oregano
  • 1 tbsp fresh Thyme minced
  • 1 Bay leaf
  • 5 slices uncured bacon diced
  • 1.34 lbs. ground beef can be increased to 1.5 lb
  • 3 tbsp Worcestershire
  • 1 tbsp Red Wine Vinegar
  • 4 cups beef or chicken stock add more if thinner consistency is desired
  • 30 oz tomato sauce
  • salt and pepper to taste
  • 3 slices sourdough or more depending on desired serving size
  • Shaved Parmesan Romano or aged white cheddar, for garnish

Instructions

  1. In a saute pan, add the bacon and cook until the fat is rendered, about 5 minutes. Transfer to a 6 quart slow cooker.

  2. In the same pan, use some of the grease to brown the beef. Crumble apart as it cooks and then transfer to the slow cooker.
  3. Remove any excess bacon or beef fat from the pan and melt the butter. Add onions, carrots, and celery. Cook until just translucent, about 7-8 minutes.
  4. Stir in the garlic, fennel, oregano and thyme. Cook for 1 minute until fragrant.

  5. Transfer the vegetable mixture to the slow cooker.

  6. Add potatoes, bay leaf, tomato sauce, Worcestershire, red wine vinegar, salt, pepper and beef stock to the slow cooker.

  7. Cook 7-8 hours on low or 4-5 hours on high.
  8. When ready to serve, toast the slices of sourdough and cut into bite-sized pieces.
  9. Serve each bowl with a handful of croutons and garnish with parmesan, romano or white cheddar.