Ham Stew with Beef & Bacon
Sneak Preview: Hearty ham stew with beef, bacon, cabbage, carrots, and apples in a savory broth—no cream or gravy. Ready in about 2½ hours.
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This ham stew with beef and bacon has been my go-to cold-weather soup for years—and one of my favorite ways to use leftover ham or ham steak after the holidays. It’s the kind of all-in-one meal that fills you up without weighing you down.
You know I love a secret ingredient, and this recipe is no different. Finely chopped apples lend the slightest bit of sweetness which is the perfect pairing with the ham. The apples disappear into the broth–nobody will know.
Ingredients & Substitutions
• BACON: Regular bacon adds the smoky backbone; turkey bacon works if needed
• BEEF (CHUCK ROAST): Best choice for tenderness and flavor; stew meat or short ribs substitute well
• HAM: Leftover ham or ham steak is ideal; deli ham works in a pinch
• ONION: Yellow or white onions; frozen chopped onions are fine
• CARROTS: Whole carrots or baby carrots—slice thick so they hold their shape
• CABBAGE: Fresh green cabbage or a bagged coleslaw mix; added near the end, it keeps a slight bite and gives the stew structure without overpowering the other ingredients.
• APPLES: Golden Delicious, Fuji, or Granny Smith; they soften into the broth and balance the saltiness of the ham and bacon
• BEEF BROTH: Use a good-quality broth or Better Than Bouillon for deeper flavor
• WORCESTERSHIRE SAUCE: Adds savory depth; omit for gluten-free
• KITCHEN BOUQUET: Optional, but enhances color and richness
• BAY LEAF: Subtle background flavor—remove before serving
• BLACK PEPPER: Adds warmth without overpowering the broth
• WATER: Adjust as needed to keep ingredients just covered
Cooking Methods: Stove-Top, Slow Cooker, or Instant Pot
This stew can be made on the stovetop, in a slow cooker, or in an Instant Pot—choose the method that fits your day.
Stove-Top (traditional)
• Brown bacon and beef first for the best flavor
• Simmer gently for about 2½ hours, adding cabbage near the end
• My longtime, go-to method
Slow Cooker
• Brown bacon and beef first, then transfer everything except cabbage and bacon
• Cook on LOW for 6–9 hours
• Stir in cabbage and bacon during the last 10 minutes
Pressure Cooker/Instant Pot
• Brown meats using Sauté mode
• Pressure cook (without cabbage and bacon), then add both and simmer briefly
• Fastest option, with excellent flavor
Step-by-Step: How to Make Ham Stew
Tips That Make a Difference
- Skip the salt: Bacon, ham, broth, and Worcestershire add plenty—season at the table if needed.
- Don’t overcook the cabbage: Add it near the end so it stays slightly crisp instead of melting into the broth.
- Keep ingredients just covered: Add water as needed during simmering to prevent scorching and maintain a clear broth.
- Plan ahead with proteins: Cube extra ham or chuck roast and freeze in meal-size portions for future soups and stews.
Ham Stew with Beef and Bacon
Video
Ingredients
- 4 strips (88 g) bacon, cut into 1-inch pieces
- 1 pound (454 g) boneless chuck, cut into 1-inch cubes
- 1 medium (110 g) onion, chopped
- 2 cups (236 g) apples, peeled and finely chopped
- 1 cup (227 g) beef broth (I like Better Than Bouillon beef base, 1 teaspoon + 1 cup water)
- 4 cups (908 g) water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Kitchen Bouquet
- 1 large bay leaf
- 2 cups (256 g) carrots, sliced into 1/2-inch pieces
- 1 cup (140 g) ham, cut into 1-inch cubes
- 4 cups (356 g) cabbage, coarsely chopped
- ¼ teaspoon freshly ground pepper
Instructions
- Cook the Bacon: Fry 4 strips (88 g) bacon, cut into 1-inch pieces in a large Dutch oven. Remove and set aside.
- Brown the Beef: Sauté the 1 pound (454 g) boneless chuck, cut into 1-inch cubes in two batches using the bacon grease. Remove and set aside.
- Sauté the Onions: Return the beef to the pot, add the 1 medium (110 g) onion, chopped, and cook until softened.
- Build the Broth: Add 2 cups (236 g) apples, peeled and finely chopped , 1 cup (227 g) beef broth, 1 tablespoon Worcestershire sauce, 1 tablespoon Kitchen Bouquet, 4 cups (908 g) water, and 1 large bay leaf. Cover and simmer over low heat for 1½ hours.
- Add Carrots & Ham: Stir in the 2 cups (256 g) carrots, sliced into 1/2-inch pieces and 1 cup (140 g) ham, cut into 1-inch cubes about 30 minutes before serving and continue simmering.
- Finish with Cabbage and Bacon: Add the 4 cups (356 g) cabbage, coarsely chopped and reserved bacon during the last 10 minutes. Cook just until the cabbage is tender with a slight bite. Remove the bay leaf before serving and season with ¼ teaspoon freshly ground pepper.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final Thoughts:
I was introduced to this soup 40 years ago at a church luncheon by two ladies who were both named “Jane.” (Can’t believe I still remember that.) It was so delicious that I sought out the recipe and it immediately became a favorite that still fixes a bad day. I always serve it with this jalapeno cheese cornbread or these cornmeal twists.
Soups are my favorite way to use leftovers. For leftover beef, try this Slow Cooker Beef with Mushroom Soup. For chicken, my go-tos are Chicken Tortilla Soup and Leftover Rotisserie Chicken Soup.
— Paula, Home Economist
Homemade Food Worth Sharing
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Paula Rhodes, Home Economist & Owner
As a retired home economist, I created Saladinajar.com to prove that you don’t have to be a chef to find joy in creating food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my favorite ways to do that.