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Cut the bacon into small pieces and place in a large heavy-bottomed pot or Dutch oven over medium heat, stirring occasionally until the fat renders and the bacon is lightly crispy, about 5 minutes.

Pat the beef or lamb stew meat dry and add it to the pot in batches, browning all sides without overcrowding the pan, approximately 8–10 minutes total.

Remove the browned meat to a plate and add the chopped onion to the pot, stirring frequently until softened and translucent, about 3 minutes.

Return the browned meat to the pot and add the carrots, swede, and potatoes, stirring to combine all ingredients.

Pour in enough water to just cover the meat and vegetables, then season with salt and pepper to taste.

Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot with a lid.

Simmer gently for approximately 75–80 minutes, stirring occasionally, until the meat is very tender and the vegetables are cooked through.

Taste the stew and adjust seasoning with additional salt and pepper if needed before serving hot in bowls.