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Campfire Beef Stew

Campfire Beef Stew
Total Time:
3 1/2 hours
Active Time:
30 minutes


4 slices bacon
1 tablespoon olive oil
2 lb boneless beef chuck roast
2 teaspoons kosher salt
1 teaspoon pepper
2 tablespoons unsalted butter
1 large yellow onion, coarsely chopped
1 teaspoon fresh thyme, leaves only
2 cups fresh presliced carrots
3 cloves fresh garlic
2 tablespoons tomato paste
8 oz presliced baby portobellos
2 cups dry red wine (or beef stock)
4 cups no-salt-added beef stock
2 cups frozen pearled onions


  1. Preheat large Dutch oven (or stockpot) on medium-high 2–3 minutes. Cut bacon into 1/2-inch pieces (wash hands). Add bacon and oil to Dutch oven; cook and stir 3–4 minutes or until bacon is crispy, then remove bacon.
  2. Cut beef into 1-inch pieces and season with salt and pepper (wash hands). Melt butter in same Dutch oven; add beef (in batches) cooking and stirring 2–3 minutes or until browned. Remove all beef and drain excess fat from Dutch oven.
  3. Chop yellow onion; remove thyme leaves from stem. Place yellow onions in Dutch oven; cook 10–12 minutes or until softened. Stir in carrots and garlic, then add beef, bacon, thyme leaves, tomato paste, mushrooms, wine, and stock. Cover and bring to a boil.
  4. Reduce heat to medium-low; simmer 2–3 hours, stirring occasionally, or until beef is tender. Stir in pearled onions during last 30 minutes of cook time. Serve.

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Nutritional Information

CALORIES (per 1/12 recipe) 250kcal; FAT 12.00g; SAT FAT 4.50g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 480mg; CARB 9g; FIBER 2.00g; SUGARS 4g; PROTEIN 20g; CALC 2%; VIT A 0%; VIT C 0%; IRON 10%

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