– bacon – yellow onion – garlic – beef stew meat
Chop up 6 slices of thick-cut bacon and add them to a large thick-bottomed pot, such as a Dutch oven. Heat over medium high and cook, stirring occasionally, until the bacon fat has rendered and the bacon is crispy.
Use a slotted spoon to remove the bacon, leaving the bacon drippings in the pot to use as oil. Transfer the chopped onion to the large pot with the bacon drippings and sauté over medium high heat until the onion begins to soften, about 5 minutes.
Stir in the garlic and continue cooking for 1-2 minutes, stirring occasionally. Transfer the beef stew meat (or chopped chuck roast) to the pot and allow it to brown, stirring every couple of minutes.