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<\/p>\nNothing compares to the cozy comfort of classic Beef Stew. Tender morsels of beef practically melt in your mouth, and the combination of vegetables and beef infuse the dish with incredible flavor as they simmer together in a rich broth.<\/p>\n
Beef is naturally juicy and adds so much flavor to dishes like our Chili Recipe, and of course Meatloaf. If you let it cook low and slow, it becomes wonderfully tender and so satisfying. All you need with this are soft Dinner Rolls and it\u2019s a one-pot meal.<\/p>\n
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Beef stew is a very hearty soup with a blend of beef and humble vegetables like potatoes, carrots, and onion in a richly flavored wine and tomato broth. This hearty beef stew is every bit as good as its cousin, the famous beef bourguignon, and Lamb Stew. We love beef stew so much that we even have a Slow Cooker Beef Stew.<\/p>\n
What is the secret to good stew? When the stew is slow-cooked, the beef becomes meltingly tender and full of flavor. We also love to add mushrooms and bacon which add a rich depth of flavor to make this the best beef stew we\u2019ve ever tried.<\/p>\n
6 oz bacon, chopped into 1\/4″ strips
\n2 Tbsp olive oil, to sautee
\n2 lbs beef stew meat, (or beef chuck cut into 1\u2033 pieces)
\n2 1\/2 tsp sea salt, or to taste, divided
\n1 1\/2 tsp black pepper, freshly ground, divided
\n1\/4 cup all-purpose flour
\n2 cups good dry red wine
\n1 lb mushrooms, thickly sliced
\n4 carrots, peeled and cut into 1\/2\u2033 thick pieces
\n1 medium yellow onion, diced
\n4 garlic cloves, minced
\n1 Tbsp tomato paste
\n4 cups low sodium beef broth , or beef stock
\n2 bay leaves
\n1\/2 tsp dried thyme
\n1 lb small potatoes, new potatoes, or fingerling, halved or quartered<\/p>\n
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\nIn a large, oven-proof pot, saut\u00e9 bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
\nWhile 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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\u02daF oven for 1 hour and 45 min.<\/p>\n
Recipe Notes<\/strong>
\nFor a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.<\/p>\n\n