Bacon Beef Stew with Vegetables

Stick to your ribs kind of dinner... This easy one pot meal is so satisfying on a cold, foggy late winter day.   This easy method can easily be adapted to serve both vegetarians and meat eaters.  It is keto, paleo, low carb, gluten and dairy free.


I picked parsnips to replace the potato.  Parsnips are a nutrient dense, lower carb alternative to potatoes or carrots.  Cooked they add a creamy, slightly sweet base to this delicious stew.  Fennel is fun for kids as it has a strong licorice scent that my kids loved.   In stew it adds a celery like texture with light sweetness and interesting peppery twist.

This recipe will serve about 8-10 people.  I like to make extras for leftovers.  It will freeze well.

The ingredients:

6 slices thick cut bacon, diced
3 lbs.  Boneless chuck roast, cut into large cubes

1 medium onion, coarsely chopped
3 cloves of garlic, minced
3 large parsnips,  coarsely chopped
1 medium fennel bulb, coarsely chopped
1 lb green beans, cut in 2 inch pieces (or use frozen green beans.)

1/2 cup red wine
1 cup beef bone broth  (use homemade stock when possible)
1 tbsp. Thyme
Salt and Pepper
Tapioca starch and cold water to thicken.


You can make this a one stop dump and go slow cooker meal or make it meat / vegetarian friendly with the pressure cooker in under an hour.

If doing the slow cooker,  I do recommend browning the beef, bacon and onions prior to adding the rest of the ingredients, except the green beans.    Cook for 6-8 hours over low heat. Before serving,  add a  bag of frozen green beans and cook for 10 minutes on high.

Pressure cooker method:

Use the browning or saute setting and add the bacon and brown until lightly crispy
Remove the bacon and add the beef,  stirring occasionally for about 10 minutes allowing all the pieces to brown equally.    Add salt and pepper generously.

Return the bacon to the cooker and add the red wine, broth, and thyme.    Set the pressure cooker for 25 minutes at high pressure.    While the meat is cooking,   prep your vegetables.

After 25 minutes, release the pressure and carefully pour the meat into a heat-proof bowl.    If desired, rinse or wipe out the pot and then add 2 tbsp olive oil..   Set the cooker on the saute mode and add the onions, fennel and garlic.  Saute for 5-6 minutes, stirring frequently.   Add the parsnips and 1/2 cup broth from the meat or vegetable broth (for vegetarians).   Return to high pressure cooking mode and set for 4  minutes.  After 4 minutes release the pressure and add the green beans - return to high pressure cooking for 3 minutes.   

If preparing this for both vegetarians and meat eaters you can serve the stew separately in two different bowls.   Otherwise,  add the meat to the vegetable mixture and cook over low heat until thickened.  Add tapioca starch mixed with a bit of cold water to thicken if necessary.

Garnish with fronds of the fennel.


Rating:   💗💗💗💗💛   4 out of 5 hearts

Zach ate two big bowls of this!   It is very filling and satisfying dish.   I love the taste of the parsnips.  Lauren didn't like this dish.   I think she would like it more if I served the meat separately than the vegetables.   For kids,  stews can be overwhelming and look scary.   Serving this dish separately can help kids choose the amount and see the meat separate from the vegetables.    This could also be served with rice or noodles for the picky eater that just wants a little bit of the meat and sauce.

Do Over:    The flavors worked deliciously together but I'm not a fan of vegetables pressurized.  They just become mushy.    Next time I make this,  I would saute the vegetable in a saucepan while the meat is cooking.   This should bring on the flavors and textures of the vegetables along with some carmelization of the sugars.