A hearty and flavorful stew perfect for a cozy family meal.
Cook the bacon in a Dutch oven until crispy, then remove and set aside.
Crispy bacon adds a smoky flavor to the stew.
Sear the beef in the bacon drippings until browned on all sides.
Browning the beef locks in the juices and enhances the flavor.
Add the tomatoes, celery, onions, garlic, Worcestershire sauce, chili powder, beef broth, and water to the pot.
Stir well to combine all the flavors.
Simmer the stew covered for 1.5 hours, stirring occasionally.
Low and slow cooking ensures tender meat and rich flavors.
Mix the flour with a bit of the stew broth to create a slurry, then stir it back into the pot.
A slurry prevents lumps and thickens the stew evenly.
Add the carrots and potatoes, cooking until tender.
Cut the vegetables evenly for uniform cooking.
Stir in the corn and cooked bacon, cooking for an additional 5 minutes.
Adding the corn at the end preserves its sweetness and texture.
Serve the stew hot, garnished with fresh parsley if desired.
Serve with crusty bread to soak up the delicious broth.
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