Maytag Beef and Bacon Stew

Newton, Iowa, is the home not only of Maytag washing machines but also of exceptional Maytag blue cheese, reason enough for me to visit the area some years ago and walk away with the recipe for this sumptuous stew included on a supper buffet I attended. Since then, I've experimented with different types of bacon for the dish and most recently have decided that nothing enhances the flavor better than a smoky artisanal peppered bacon. Do remember that the onions need to be stirred slowly over low heat to caramelize properly, and don't overdo the cheese.

Recipe courtesy of The Bacon Cookbook by James Villas; photography by Andrea Grablewski

Maytag Beef and Bacon Stew

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    5 slices lean peppered bacon Pinch of dried rosemary, crumbled
    3 large onions, coarsely chopped 2 bay leaves
    2 tablespoons vegetable oil Salt and freshly ground black pepper to taste
    2 1/2 pounds beef shoulder, trimmed of excess fat and cut into 1 1/2-inch cubes 2 cups beef broth
    3 tablespoons all-purpose flour 1 tablespoon cider vinegar
    1 cup ale or full-bodied beer 1 cup crumbled Maytag blue cheese (available in most markets)
    Pinch of dried thyme, crumbled

    directions

    Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      In a large, heavy pot, fry the bacon over moderate heat till almost crisp, drain on paper towels, and crumble. Add the onions to the bacon fat, reduce the heat to very low, and cook them slowly, stirring, till nicely caramelized, about 20 minutes. Transfer the onions to a plate, add the vegetable oil to the remaining fat in the pot, and increase the heat to moderately high.

    • 2

      On a large plate, dust the beef in the flour, tapping off any excess. Add to the pot and brown on all sides. Add the ale and stir, scraping any browned bits off the bottom of the pot. Add the crumbled bacon and onions to the pot and add the thyme, rosemary, bay leaves, salt and pepper, broth, and vinegar. Bring to a boil, reduce the heat to a simmer, cover, and cook till the beef is very tender, about 2 hours.

    • 3

      Serve the stew in bowls with a little blue cheese sprinkled on top.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving