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Beef Stew Recipe with Bacon and Vegetables


A country beef stew with potatoes and carrots and white onions and green beans.

Cook Time: 3 hours

Total Time: 3 hours


  • 2 pounds stew beef, cut in 1-inch pieces
  • 4 slices bacon
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon marjoram
  • 1 clove garlic, finely minced
  • 2 cups beef broth or water
  • 6 medium potatoes, halved
  • 6 medium carrots, cut in quarters
  • 12 small white onions
  • 2 cups frozen green beans
  • 3 tablespoons flour mixed with small amount of cold water


Cut bacon into 1-inch pieces; cook for 5 minutes, until lightly browned. Add beef and brown, stirring frequently. Pour off excess fat. Add salt, pepper, marjoram, garlic, and beef broth or water. Cover tightly and cook over low heat for 2 hours. Add potatoes, carrots, and onions; cook for 30 minutes longer. Add green beans and simmer 20 minutes longer or until meat is tender and vegetables are done. Remove meat and vegetables to a serving dish. If necessary add water to the cooking liquid to make 2 cups, then stir in mixture of flour and cold water. Cook, stirring, until thickened and bubbly. Pour over vegetables and meat and serve.
This beef stew serves 6.

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