The slow pace

Beef and bacon stew

Today’s recipe is dedicated to those of you who aren’t lying on a turquoise beach or jumping into a plane today. Because while everyone and their mothers are on holidays according to Instagram, we know that there are lots of people working from 9 to 5, preparing their meals on Sundays and suffering from cold, rainy weather. Today’s recipe is for you.

What we love about this beef and bacon stew is that you can prepare a big amount, freeze it and use it for different kinds of lunch: accompanied by a salad (healthy), with a side of rice (fulfilling and comforting), as a ragout for your pasta (buono!) and once you have reduced the sauce you can use it to prepare the most amazing leftover sandwich.


You will need (serves a crowd or makes quite a lot of Tupperwares to freeze):

200 g unsmoked bacon, chopped
1 tablespoon extra virgin olive oil (EVOO)
2 large onions, finely diced
1 kg minced beef
4 garlic cloves, diced
2 teaspoons hot smoked paprika
1 tablespoon fresh thyme leaves
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 tablespoon tomato purée
800 g chopped tomatoes
1 celeriac, peeled and chopped (or a few celery sticks, chopped)
2 handfuls of fresh parsley, leaves and stalks separated and chopped
2 tablespoons mustard
400 ml broth (we used beef broth)

Wow! That’s a lot of ingredients. However, the steps are really easy. First cook the bacon on a medium heat in a large pan for a few minutes. Then add the EVOO and onions and stir during 5 to 8 minutes until the onions are softened, then add the minced beef, garlic, paprika and thyme. Stir for a couple of minutes.

Pour the maple syrup, apple cider vinegar and tomato purée and stir for another minute. Next, add the tomatoes, celeriac and celery sticks, parsley stalks, mustards and broth. Bring to a simmer, cover with a lid and cook over a low heat for 2 hours. Serve and top with the parsley leaves.


You can also add carrots (as stated in the original recipe of our beloved Hemsley sisters) when you add the tomato and celeriac, but it turns out I’m intolerant to carrots, so we try to avoid them. Yes, I know. Carrots? Well, I’m also intolerant to pineapple and apples and cherries and quinoa. But luckily, I can eat all the gluten I want!

Try this recipe if you want/have to meal prep on a rainy Sunday. You will have a few days of delicious lunches al desk-o sorted out!