Description
A hearty and flavorful Beef Stew made with tender chunks of beef, smoky bacon, fresh vegetables, and rich red wine, slow-cooked in the oven to perfection. This classic comfort dish combines robust seasonings and a savory broth to create a satisfying meal perfect for family dinners.
Ingredients
Scale
Meat & Bacon
- 6 oz bacon, chopped into 1/4” strips
- 2 lbs beef stew meat, or beef chuck cut into 1” pieces
Seasonings & Dry Ingredients
- 2 1/2 tsp sea salt, divided
- 1 1/2 tsp black pepper, freshly ground, divided
- 1/4 cup all-purpose flour
- 1 Tbsp tomato paste
- 2 bay leaves
- 1/2 tsp dried thyme
Liquids
- 2 cups good dry red wine
- 4 cups low sodium beef broth or beef stock
- 2 Tbsp olive oil, to sauté
Vegetables
- 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 lb small potatoes, new potatoes or fingerlings, halved or quartered
Instructions
- Sauté the Bacon: In a large, oven-proof pot, cook the chopped bacon over medium heat until it is golden brown and the fat has been released. Use a slotted spoon to transfer the cooked bacon to a separate bowl, leaving the rendered fat in the pot.
- Prepare and Brown the Beef: While the bacon cooks, season the beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper in a large mixing bowl. Sprinkle the flour over the beef and toss to coat evenly. Add the beef in two batches into the hot bacon fat and cook over medium-high heat, browning each side for about 3 minutes. Add olive oil if needed. Once browned, transfer the beef to the bowl with the bacon.
- Deglaze and Simmer Mushrooms: Pour the red wine into the pot and bring to a boil, scraping the bottom to loosen browned bits. Add the sliced mushrooms and simmer over medium heat for approximately 10 minutes to develop flavor.
- Sauté Vegetables: Heat a large non-stick skillet over medium-high heat and add 2 tablespoons of olive oil. Add the carrots, diced onion, and minced garlic, cooking for 4 minutes. Stir in the tomato paste and sauté for an additional minute to combine flavors. Transfer these vegetables to the pot with the mushrooms and wine.
- Combine and Bake: Add the beef broth, bay leaves, dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper to the pot. Return the browned beef and bacon to the pot, then add the potatoes. Stir well to combine and ensure the potatoes are submerged in the liquid. Cover with the lid and bake in a preheated oven at 325°F (163°C) for 1 hour and 45 minutes, allowing the stew to develop rich flavors and tenderize the meat and vegetables.
Notes
- For a healthier stew, tilt the pot after baking to let the liquid pool to one side and skim off any excess fat that rises to the surface.
- Use a good quality dry red wine for the best flavor; avoid cooking wines with additives.
- Make sure the pot is oven-proof before starting the recipe to avoid damage during baking.
- Leftovers taste even better the next day as flavors continue to meld.
- This stew pairs excellently with crusty bread or over mashed potatoes.
Keywords: beef stew, slow cooked beef, comfort food, red wine stew, oven baked stew, hearty stew recipe