We are having people over so I am preparing a make-ahead dinner that is easy to eat outside. This is a hearty beef stew with bacon, tomatoes, mixed vegetables, baby potatoes, and onions. I am making my recipe for Cheesy Grits bread that was published in Southern Living Magazine in 2005. You can find that recipe here https://www.myrecipes.com/recipe/bacon-cheddar-grits-bread. I baked all the dough into one large round loaf in my enameled braising pan–it is attractive for serving, although I cooled it on a rack and then returned it to the pan to store with the lid on it until it’s time to eat.
Make Ahead Beef Stew
4 slices of extra thick smoked bacon
2 onions diced
2 1/2 lbs very lean beef diced into 1 inch cubes (I prefer shoulder roast)
2–15 oz cans diced tomatoes
2 cups of water
2/3 cup Dale’s Steak Seasoning sauce
1 lb bag frozen classic mixed vegetables (peas, carrots, corn, and green beans)
1 1/2 lbs baby potatoes halved and cooked in salted water until tender
Cornstarch slurry for thickening–1 cup water and 1/2 to 2/3 cup cornstarch (depending on your preference
Dice the bacon and saute in an oven proof pot until brown and most of the fat has rendered out. Add diced onions and saute until translucent and starting to brown. Add beef and tomatoes. Heat your oven to 350 degrees and put the pot in the oven uncovered for 2 1/2 hours–you want the tomatoes and beef to get a little brown to add flavor to your stew. Add the water to the pot and cool in the refrigerator overnight. Once the beef mixture is cold, skim the solidified fat from the top of the pot. Bring the stew to a simmer and add Dale’s sauce and frozen vegetables and potatoes. Mix cornstarch slurry and add to hot stew. Taste the stew and adjust seasonings as necessary.
*You can substitute red wine or dark beer (a wheat or a stout) for some of the water.
*You can change the vegetables to whatever you prefer–including swapping the potatoes for farro or barley (which will need to be cooked prior to adding to the stew.)
If you want to make this into shepherd’s pie, leave out the potatoes and make sure that the stew is extra thick. Top with mashed potatoes and shredded cheddar and bake at 375 degrees until the cheese and potatoes are starting to brown and the stew is bubbly.
This recipe is gluten free as long as you don’t use beer.
This is a great recipe when you need a dinner that doesn’t require any last minute touches, and everyone loves it. Hearty and yummy!
Cathy At Home on the River 