Beef Bacon Bean Stew: A smoky, budget-friendly braise for few or many

# What this dish is Beef Bacon Bean Stew is described as sitting between a classic stew and a great chili. It combines browned chuck (blade) roast, smoked bacon, tomatoes, tomato sauce, beef stock and red kidney beans into a smoky, budget-friendly, comfort-food meal. The recipe is intended to serve a group and pairs well with fresh rolls, rice, or pasta.

# Why the technique matters Browning the beef first and deglazing the pan are highlighted as essential steps. Browning creates a richer flavor base, and using orange juice to deglaze lifts the browned bits into the braising liquid. The cook uses a two-stage oven method: a covered braise at 300°F to begin tenderizing, then additional ingredients and higher heat at 350°F to thicken the sauce.

# Ingredients overview

• 2–3 lb blade (chuck) roast, cut into 1-inch cubes
• 1/2 lb thick-cut smoked bacon
• Olive oil, orange juice, red onion, garlic
• Canned diced tomatoes or fresh tomatoes with juice, tomato sauce, beef stock
• 16 oz can red kidney beans (rinsed and drained)
• Thyme, salt, pepper, Worcestershire sauce, molasses, hot sauce (optional)
• Sweet corn (fresh or frozen) added at the end

# Step-by-step method (condensed)

1. 1Season beef with salt and pepper and brown in batches over medium-high heat. Transfer browned beef to a covered roasting pan.
2. 2Deglaze the frying pan with 1 cup orange juice, scrape up browned bits, and add that liquid to the roasting pan.
3. 3Add chopped onion and minced garlic to the pan with the beef. Seal the pan tightly with aluminum foil and the lid.
4. 4Roast at 300°F for 1 to 1½ hours to begin tenderizing.
5. 5Add remaining ingredients except corn, increase oven to 350°F, remove the foil but keep the pan covered, and roast another 1½ to 2 hours until beef is tender and sauce thickens.
6. 6Add corn in the last 30 minutes of cooking. Serve alone or over rice, pasta, or with fresh rolls.

# Serving and pairings

• A shortcut bread option mentioned is a quick biscuit muffin bread.

# Variations and notes

• To make a chili version, add chili powder (suggested starting point: 2 tablespoons) and about 1 teaspoon cumin, then adjust to taste.
• Use low-sodium canned goods and stock where possible so final salt can be controlled at the table.

# Practical tips

• Add corn late so it retains texture and color.

# Final note The stew is presented as a warming, economical option for colder weather that scales for company and can be adjusted toward a spicier chili if preferred.