Ham Stew with Beef & Bacon – A Meat Lover’s Favorite
Sneak Preview: This hearty ham stew with beef and bacon is packed with flavor, featuring a rich broth, smoky meats, and tender vegetables—comfort food at its finest.
As an Amazon Associate, I earn from qualifying purchases.
My favorite soup recipe on this website is this Ham Stew with Beef and Bacon. #1!! On a cold and blustery day, nothing warms your innards better than this meaty bowl of soup with a slurpin’ good broth. It’s filling but not heavy on your belly since there is no gravy or cream sauce.
Meat Lovers, Rejoice! The Broth is the Secret Weapon
- ✅ Loaded with three kinds of meat in a rich, flavorful broth
- ✅ Naturally gluten-free (omit Worcestershire and Kitchen Bouquet)
- ✅ Easy to make on the stovetop, slow cooker, or Instant Pot
Ingredients and Substitutions
- BACON:
- Use regular bacon for a smoky flavor
- Substitute turkey bacon.
- BEEF:
- Beef chuck works best
- Stew meat or short ribs are great alternatives.
- HAM:
- Leftover ham is ideal
- Deli ham can work
- ONIONS:
- Yellow or white onions are best
- Substitute frozen, chopped onions
- CARROTS:
- Use regular carrots (peeled and chopped)
- Save time with sliced baby carrots
- CABBAGE:
- Fresh cabbage adds texture
- Swap with pre-cut coleslaw mix for convenience
- APPLES:
- Golden Delicious, Fuji, or Granny Smith add natural sweetness and depth.
- Use apples that will “melt” into the broth
- WORCESTERSHIRE SAUCE:
- Enhances umami
- Omit for a gluten-free version.
- KITCHEN BOUQUET:
- Optional but deepens color and flavor
- BAY LEAF:
- Adds subtle earthiness—remove before serving.
- LIQUID BASE:
- Beef broth (use Better Than Bouillon for richer flavor),
- water (adjust as needed).
Paula’s Kitchen Hacks & Facts
- Leftover ham? Cube and freeze for future recipes like omelets or casseroles.
- Chuck roast tip: Buy on sale, cube, and freeze portions for later.
- Water check: Add as needed to keep the ingredients covered.
- Skip the salt: Bacon, ham, and broth add plenty!
- Grain-Free and Gluten-Free: YES, if you leave out the optional Worcestershire sauce and Kitchen Bouquet (paid links).
- If you buy a whole cabbage for this recipe, you’ll have leftover cabbage. This recipe for Crunchy Coleslaw with Ramen, is a tasty solution. If you want the cabbage to be less noticeable in the stew, use a coleslaw mix.
- Don’t overcook the cabbage–“al-dente” is best.
Cooking Methods: Stove-Top, Slow Cooker, or Pressure Cooker?
Stove-Top (2.5 to 3 hours)
✔️ Traditional method—what I’ve used for 25+ years!
✔️ Simmer on low, covered, for 2.5 to 3 hours.
✔️ See recipe below for detailed instructions.
Slow Cooker (6-9 hours on Low)
✔️ Brown bacon and beef first for better flavor.
✔️ Add onions, apples, ham, carrots, broth, and seasonings.
✔️ Cook all day on low; add cabbage and bacon 10 minutes before serving.
✔️ Great if you’re out during the day!
Pressure Cooker/Instant Pot (About 1 hour total)
✔️ Brown meats using sauté mode.
✔️ Add remaining ingredients (except cabbage and bacon) and pressure cook for 30 minutes.
✔️ Stir in cabbage and let sit for 10 minutes before serving.
✔️ Fast, convenient, and gives you time to prep cornbread!
Step-by-Step How to Make Hearty Stew
1️⃣ Cook bacon in a Dutch oven. Remove and set aside.
2️⃣ Brown beef in the bacon grease. Remove and set aside.
3️⃣ Sauté onions until soft. Return beef to the pot.
4️⃣ Add apples, broth, Worcestershire, Kitchen Bouquet, and bay leaf. Simmer for 1.5 hours.
5️⃣ Stir in carrots and ham. Simmer 30 minutes.
6️⃣ Add cabbage and bacon. Simmer 10 minutes. Serve hot.
Final Thoughts:
I am a soup gal from the word “go”! Some other favorites are my Chicken Tortilla Soup and Leftover Rotisserie Chicken Soup. Both of these recipes are a delicious way to use leftover cooked chicken.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Ham Stew with Beef and Bacon: A Meat Lovers Favorite
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 from the pan and set aside.
- Brown the Beef: Sauté 1 pound (454 g) boneless chuck, cut into 1-inch cubes in two batches in the pot using the leftover bacon grease.
- Sauté the Onions: Add 1 medium (110 g) onion, chopped to the browned beef chunks (which have all been added back to the pot), and cook until the onions are soft.
- 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: 30 minutes before serving, add 2 cups (256 g) carrots, sliced into 1/2-inch pieces to and 1 cup (140 g) ham, cut into 1-inch cubes. Simmer over medium-low heat.
- Add Carrots & Ham: Ten minutes before serving, add 4 cups (356 g) cabbage, coarsely chopped and fried bacon. Cook for about 10 minutes. If necessary, add more water to cover the cabbage. When ready to eat, the cabbage should still have a slight crispness to it. Remove the bay leaf before serving.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.