Beef Stew with Cheesy Crispy Bacon Onion Dip and Mozzarella Garlic Bread
Beef Stew with Cheesy Crispy Bacon Onion Dip and Mozzarella Garlic Bread
Ingredients
For the Hearty Beef Stew
- 2 pounds chuck roast, cut into 1-inch cubes
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1 teaspoon Italian seasoning
- 1 teaspoon Mrs. Dash original blend
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil, for searing
- 1 yellow onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Better Than Bouillon roasted beef base
- 4 cups beef stock
- 2/3 cup dry red wine
- 1 tablespoon browning sauce
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 bay leaves
- 1 pound baby potatoes, halved
- 2 carrots, peeled and chopped into 1-inch pieces
For the Cheesy Crispy Bacon Onion Dip
- 8 strips bacon, chopped
- 3 yellow onions, julienned
- 2 shallots, julienned
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 4 ounces sharp cheddar cheese, shredded
- 4 ounces mozzarella cheese, shredded, plus 1/2 cup for topping
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon Mrs. Dash original blend
- 1/2 cup crispy fried onions, for topping
- 1 sprig fresh thyme, for garnish
- 1 bag pita chips, for serving
For the Mozzarella Garlic Bread
- 1 baguette, or similar crusty bread, sliced lengthwise
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 cup mozzarella cheese, shredded
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the Beef Stew: In a large bowl, toss the cubed chuck roast with 2 tablespoons Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon cumin, 1 teaspoon Italian seasoning, and 1 teaspoon Mrs. Dash. Once evenly coated, sprinkle in the 2 tablespoons of all-purpose flour and toss again until the meat is lightly coated.
⏱️ 10 min
- 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the seasoned beef in batches, without overcrowding the pot, for 2 to 3 minutes per side until browned. Remove the seared beef and set aside.
⏱️ 15 min
- 3
In the same pot, reduce heat to medium. Add the chopped yellow onion, chopped celery, and minced garlic. Sauté for 5 to 7 minutes until the vegetables have softened.
⏱️ 7 min
- 4
Stir in the 2 tablespoons of tomato paste and 1 tablespoon of Better Than Bouillon roasted beef base. Cook for 1 minute, stirring constantly, to deepen the flavors.
⏱️ 1 min
- 5
Pour in the 4 cups of beef stock and 2/3 cup of dry red wine. Scrape the bottom of the pot with a wooden spoon to deglaze and release any browned bits.
⏱️ 2 min
- 6
Return the seared beef to the pot. Add 1 tablespoon of browning sauce, 3 fresh thyme sprigs, 2 fresh rosemary sprigs, and 2 bay leaves. Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour and 30 minutes.
⏱️ 90 min
- 7
While the stew simmers, prepare the Cheesy Crispy Bacon Onion Dip: Chop the bacon and cook it in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon, drain on paper towels, and set aside. Reserve about 2 tablespoons of the bacon grease in the skillet.
⏱️ 10 min
- 8
Add the julienned yellow onions and shallots to the skillet with the reserved bacon grease. Cook over low to medium-low heat, stirring occasionally, for 30 to 40 minutes, until deeply caramelized and golden brown. Add the 2 cloves of minced garlic and 1 tablespoon of balsamic vinegar, cooking for another 1 to 2 minutes. Remove from heat and let the caramelized onions cool completely.
⏱️ 40 min
- 9
In a medium mixing bowl, combine the softened 8 ounces of cream cheese, 1 cup of sour cream, 1/2 cup of mayonnaise, 4 ounces of shredded sharp cheddar cheese, 4 ounces of shredded mozzarella cheese, 1 teaspoon of Worcestershire sauce, 1/2 teaspoon of Italian seasoning, and 1/2 teaspoon of Mrs. Dash original blend. Mix until well combined.
⏱️ 10 min
- 10
Fold half of the crispy bacon and the cooled caramelized onions into the cheese mixture. Transfer the dip to an 8x8 inch baking dish. Top with the remaining 1/2 cup of shredded mozzarella cheese and the remaining crispy bacon.
⏱️ 5 min
- 11
Preheat oven to 375°F. Bake the dip for 20 to 25 minutes, or until bubbly and golden brown. Once out of the oven, top with 1/2 cup of crispy fried onions and a fresh thyme sprig for garnish. Serve immediately with pita chips.
⏱️ 25 min•🌡️ 375
- 12
After the stew has cooked for 1 hour and 30 minutes, add the halved baby potatoes and chopped carrots to the pot. Stir gently, cover, and continue to simmer for another 35 to 40 minutes, or until the potatoes and carrots are tender.
⏱️ 40 min
- 13
Prepare the Mozzarella Garlic Bread: While the stew finishes, slice the baguette lengthwise. In a small bowl, combine 2 tablespoons of melted butter, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of dried oregano. Brush this mixture generously over the cut sides of the bread.
⏱️ 5 min
- 14
Sprinkle 1 cup of shredded mozzarella cheese evenly over the buttered bread. Place on a baking sheet and bake in the preheated 375°F oven (alongside the dip if space allows, or after) for 8 to 12 minutes, or until the cheese is melted and bubbly and the bread is lightly golden.
⏱️ 12 min•🌡️ 375
- 15
Remove the bay leaves, thyme, and rosemary sprigs from the beef stew before serving. Let the stew rest for a few minutes. Garnish the garlic bread with fresh chopped parsley. Serve the hearty beef stew hot, accompanied by the cheesy crispy bacon onion dip and mozzarella garlic bread.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Stew with Cheesy Crispy Bacon Onion Dip and Mozzarella Garlic Bread
Ingredients
For the Hearty Beef Stew
- 2 pounds chuck roast, cut into 1-inch cubes
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1 teaspoon Italian seasoning
- 1 teaspoon Mrs. Dash original blend
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil, for searing
- 1 yellow onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Better Than Bouillon roasted beef base
- 4 cups beef stock
- 2/3 cup dry red wine
- 1 tablespoon browning sauce
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 bay leaves
- 1 pound baby potatoes, halved
- 2 carrots, peeled and chopped into 1-inch pieces
For the Cheesy Crispy Bacon Onion Dip
- 8 strips bacon, chopped
- 3 yellow onions, julienned
- 2 shallots, julienned
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 4 ounces sharp cheddar cheese, shredded
- 4 ounces mozzarella cheese, shredded, plus 1/2 cup for topping
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon Mrs. Dash original blend
- 1/2 cup crispy fried onions, for topping
- 1 sprig fresh thyme, for garnish
- 1 bag pita chips, for serving
For the Mozzarella Garlic Bread
- 1 baguette, or similar crusty bread, sliced lengthwise
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 cup mozzarella cheese, shredded
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the Beef Stew: In a large bowl, toss the cubed chuck roast with 2 tablespoons Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon cumin, 1 teaspoon Italian seasoning, and 1 teaspoon Mrs. Dash. Once evenly coated, sprinkle in the 2 tablespoons of all-purpose flour and toss again until the meat is lightly coated.
⏱️ 10 min - 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the seasoned beef in batches, without overcrowding the pot, for 2 to 3 minutes per side until browned. Remove the seared beef and set aside.
⏱️ 15 min - 3
In the same pot, reduce heat to medium. Add the chopped yellow onion, chopped celery, and minced garlic. Sauté for 5 to 7 minutes until the vegetables have softened.
⏱️ 7 min - 4
Stir in the 2 tablespoons of tomato paste and 1 tablespoon of Better Than Bouillon roasted beef base. Cook for 1 minute, stirring constantly, to deepen the flavors.
⏱️ 1 min - 5
Pour in the 4 cups of beef stock and 2/3 cup of dry red wine. Scrape the bottom of the pot with a wooden spoon to deglaze and release any browned bits.
⏱️ 2 min - 6
Return the seared beef to the pot. Add 1 tablespoon of browning sauce, 3 fresh thyme sprigs, 2 fresh rosemary sprigs, and 2 bay leaves. Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour and 30 minutes.
⏱️ 90 min - 7
While the stew simmers, prepare the Cheesy Crispy Bacon Onion Dip: Chop the bacon and cook it in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon, drain on paper towels, and set aside. Reserve about 2 tablespoons of the bacon grease in the skillet.
⏱️ 10 min - 8
Add the julienned yellow onions and shallots to the skillet with the reserved bacon grease. Cook over low to medium-low heat, stirring occasionally, for 30 to 40 minutes, until deeply caramelized and golden brown. Add the 2 cloves of minced garlic and 1 tablespoon of balsamic vinegar, cooking for another 1 to 2 minutes. Remove from heat and let the caramelized onions cool completely.
⏱️ 40 min - 9
In a medium mixing bowl, combine the softened 8 ounces of cream cheese, 1 cup of sour cream, 1/2 cup of mayonnaise, 4 ounces of shredded sharp cheddar cheese, 4 ounces of shredded mozzarella cheese, 1 teaspoon of Worcestershire sauce, 1/2 teaspoon of Italian seasoning, and 1/2 teaspoon of Mrs. Dash original blend. Mix until well combined.
⏱️ 10 min - 10
Fold half of the crispy bacon and the cooled caramelized onions into the cheese mixture. Transfer the dip to an 8x8 inch baking dish. Top with the remaining 1/2 cup of shredded mozzarella cheese and the remaining crispy bacon.
⏱️ 5 min - 11
Preheat oven to 375°F. Bake the dip for 20 to 25 minutes, or until bubbly and golden brown. Once out of the oven, top with 1/2 cup of crispy fried onions and a fresh thyme sprig for garnish. Serve immediately with pita chips.
⏱️ 25 min•🌡️ 375 - 12
After the stew has cooked for 1 hour and 30 minutes, add the halved baby potatoes and chopped carrots to the pot. Stir gently, cover, and continue to simmer for another 35 to 40 minutes, or until the potatoes and carrots are tender.
⏱️ 40 min - 13
Prepare the Mozzarella Garlic Bread: While the stew finishes, slice the baguette lengthwise. In a small bowl, combine 2 tablespoons of melted butter, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of dried oregano. Brush this mixture generously over the cut sides of the bread.
⏱️ 5 min - 14
Sprinkle 1 cup of shredded mozzarella cheese evenly over the buttered bread. Place on a baking sheet and bake in the preheated 375°F oven (alongside the dip if space allows, or after) for 8 to 12 minutes, or until the cheese is melted and bubbly and the bread is lightly golden.
⏱️ 12 min•🌡️ 375 - 15
Remove the bay leaves, thyme, and rosemary sprigs from the beef stew before serving. Let the stew rest for a few minutes. Garnish the garlic bread with fresh chopped parsley. Serve the hearty beef stew hot, accompanied by the cheesy crispy bacon onion dip and mozzarella garlic bread.
⏱️ 5 min