beef with bacon recipe
The Best beef with bacon recipe
Classic Beef with Bacon
A hearty, flavorful dish featuring tender beef slow-cooked with crispy bacon in a rich tomato-based sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb beef chuck roast
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 8 oz thick-cut bacon, chopped
- 2 tbsp butter
- 1 tbsp soy sauce
- 1 cup beef broth
- 1 cup tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
👨🍳Directions
-
1
In a skillet, cook chopped bacon over medium heat until crispy. Remove bacon, reserving 1 tbsp fat, and set aside. In the same skillet, melt butter and sauté garlic until fragrant. Add beef chuck and brown on all sides. Remove beef and set aside. -
2
In the same skillet, add reserved bacon fat, thyme, garlic powder, and onion powder. Stir to combine, then pour in beef broth, tomato sauce, Worcestershire sauce, and smoked paprika. Bring to a simmer. -
3
Return beef to the skillet, ensuring it’s coated in the sauce. Cover and transfer to a slow cooker. Cook on low for 6–7 hours or until beef is tender and easily shreds with a fork. -
4
Discard any excess fat from the slow cooker. Shred the beef and mix it back into the sauce. Adjust seasoning if needed. Serve hot.
🔧Equipment
- Skillet
- Slow cooker
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Beef with Bacon Works
❓ Frequently Asked Questions About Beef with Bacon
1. How long should I cook the beef slices to ensure they’re tender and flavorful?
Cook beef slices until they reach an internal temperature of 145°F (63°C) for medium-rare, which takes about 3–4 minutes per side in a skillet over medium-high heat. For thicker cuts, sear first, then finish in the oven at 375°F (190°C) for 5–7 minutes until the edges pull away slightly.
2. Can I use pre-cooked bacon instead of fresh bacon?
Yes, you can substitute pre-cooked bacon—just crumble it finely and use it directly in the recipe. Fresh bacon adds more flavor, but it won’t ruin the dish, though the texture of the beef may be slightly different.
3. What if I don’t have a meat thermometer?
Use the “finger test” for a rough guide: press a thick slice of beef into the pan. If it feels firm but still yields slightly when pressed, it’s likely medium-rare. Avoid overcooking to preserve juiciness.
4. How can I prevent the beef from sticking to the pan?
Pat the beef slices dry with paper towels before cooking to remove excess moisture, which can cause sticking. Use a nonstick skillet or lightly grease it with oil or butter. Stir occasionally to ensure even browning.
