Beef Stew Recipe
Ingredients
- 6 oz bacon
chopped into 1/4" strips
- 2 Tbsp olive oil
to sautee
- 2 lbs beef stew meat)
(or beef chuck cut into 1" pieces
- or to taste, divided2 1/2 tsp sea salt
- 1 1/2 tsp black pepper
freshly ground, divided
- 1/4 cup all-purpose flour
- 2 cups good dry red wine
- 1 lb mushrooms
thickly sliced
- 4 carrots
peeled and cut into 1/2" thick pieces
- 1 medium yellow onion
diced
- 4 garlic cloves
minced
- 1 Tbsp tomato paste
- 4 cups low sodium beef broth
or beef stock
- 2 bay leaves
- 1/2 tsp dried thyme
- 1 lb small potatoes
new potatoes, or fingerling, halved or quartered
Directions
- 1
In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
- 2
While bacon is cooking, place beef in a large mixing bowl and season with 1 1/2 tsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in 2 batches into the hot bacon fat and cook over med/high heat, until beef is browned (3 min per side). Add olive oil if needed. Transfer browned beef to the bowl with bacon.
- 3
Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min.
- 4
Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion, and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and saute another minute. Transfer veggies to the soup pot.
- 5
Add 4 cups beef broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp pepper. Return beef and bacon to the pot then add potatoes. Stir to combine and make sure potatoes are submerged in liquid. Cover with lid and bake at 325˚F oven for 1 hour and 45 min.
Beef Stew Recipe
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About this Recipe
Imagine a hearty, flavorful beef stew that warms you from the inside out, perfected by the magic of slow roasting in your oven. This recipe delivers a deeply satisfying meal, infused with wonderful flavor that will become a comforting favorite in your kitchen.
The secret to this exceptional beef stew lies in the deliberate slow roasting process, allowing the rich flavors of bacon, beef, and aromatic vegetables to meld together beautifully. This technique ensures every bit of the stew is deeply infused, resulting in incredibly tender beef and a complex, savory broth that far surpasses quick-cooked versions.
Prepare for a truly comforting experience with this beef stew. You'll find fork-tender beef, perfectly cooked mushrooms, carrots, and small potatoes, all bathed in a robust, wine-infused sauce. The aroma alone is enough to get your mouth watering, and each spoonful promises a balanced blend of savory, slightly sweet, and earthy notes. It's a hearty, substantial dish designed for a truly satisfying meal that feels both rustic and refined.
While this recipe is excellent as written, feel free to adapt it to your pantry. If beef stew meat isn't available, beef chuck cut into 1-inch pieces is a fantastic alternative that will become just as tender with slow roasting. For the wine, any good dry red wine you enjoy drinking will work beautifully in the stew, lending its complexity to the sauce.
This beef stew is perfect for a comforting family dinner or a cozy gathering. Serve it alongside some fresh bread to soak up every last drop of the rich sauce, or spoon it generously over creamy mashed potatoes for an even heartier meal.