Photo of Beef, bacon and mushroom stew by WW

Beef, bacon and mushroom stew

Total Time
1 hr 15 min
15 min
1 hr
Loaded with downhome beefy flavor, this stew isn't the cook-all-day variety. Some easy conveniences bring it together in just over an hour. Wine adds complexity, tomato paste thickens, and bouillon cubes are an easy trick to boost the flavor of a dish. But they are high in sodium, so use them sparingly. We make sure that the ratio of liquid dilutes the saltiness but not the flavor. To change things up, substitute a teaspoon of minced canned chipotle chiles for the green chiles for a smoky note and use cilantro in place of the tarragon.


Uncooked lean trimmed sirloin beef

1 pound(s), tips, trimmed

Cooked Canadian-style bacon

4 slice(s), chopped

Uncooked onion(s)

12 small, baby onions, peeled


4 medium clove(s), minced

Table wine

1 cup(s), red

Canned tomato paste

1 cup(s)


2 cup(s)

Beef bouillon cube

2 item(s), crumbled

Fresh mushroom(s)

3½ cup(s), button

Canned green chile peppers

1 tsp, minced

Fresh tarragon

2 Tbsp


  1. Cut meat into 1-inch (2.5 cm) cubes.
  2. Coat a large nonstick pan with cooking spray, heat and cook onions and garlic until onions are lightly browned. Add meat and cook, stirring, until well-browned.
  3. Stir in wine, tomato paste, water and bouillon cube. Simmer, covered, for 45 minutes.
  4. Stir in mushrooms and chile. Cook for 10 minutes more. Stir in bacon and tarragon. Serve.