Beef Stew
User Reviews
5.0
366 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
6
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Calories
721 kcal
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Course
Main Course, Soup
Beef Stew
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Restaurant-quality flavorful and hearty Beef Stew with slow cooked tender beef, bacon, carrots and potatoes in a delicious gravy broth.
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Ingredients
- 8 ounces applewood smoked bacon , chopped
- 1/3 cup all-purpose flour
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- salt and pepper , to taste
- 2 Tablespoons olive oil
- 1 yellow onion , chopped
- 5 cloves garlic , minced
- 2 Tablespoons red wine vinegar
- 1 cup good quality dry red wine , such as Pinot Noir, Burgundy or. Cote du Rhone
- 5 cups beef stock or broth
- 2 teaspoons better than bouillon beef*
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon chopped fresh rosemary ,or ½ teaspoon dried
- 1 teaspoon fresh thyme leaves , or ½ teaspoon dried
- 4 large carrots peeled, sliced diagonally into chunks
- 1/2 lb mini gold or fingerling potatoes , cut in small chunks
- 8 ounces frozen whole pearl onions , (optional or to use fresh pearl onions, see note below**)
- 8 oz white mushrooms , sliced, (optional)
- 3 Tablespoons all-purpose flour
Instructions
- Add bacon to a large Dutch oven or stock pot. Turn heat to medium-low and cook, turning flipping every so often, until browned. Remove to a paper towel lined plate and then chop into small pieces.
- Pat beef cubes dry with paper towels and add to a ziplock bag with flour, salt and pepper. Toss well to coat.
- Heat the pan with bacon grease over medium-high heat. Once hot, add the beef in 2-3 batches (so not to overcrowd the pan), adding a little oil as needed, searing for a few minutes on each side, until browned. Remove meat to a plate and set aside. Reduce heat to medium.
- Add onion and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Add vinegar and wine to the pan, cooking over medium-high heat, and scraping up any browned bits from the bottom of the pan. Simmer for 10 minutes.
- Add beef broth, bullion, tomato paste, bay leaves, thyme and rosemary. Season with a little more salt and pepper. Add beef and bacon back to the pot. Bring to a boil then reduce heat to a simmer.
- Cover and cook for 1 ½ hours or until beef is tender.
- Meanwhile, chop the potatoes, carrots, and slice the mushrooms. Set aside.
- Cook mushrooms (if using): Add 2 tablespoons butter and 1 tablespoon olive oil to a saute pan over medium high heat. Add mushrooms to the pan in a single layer. Cook for several minutes (without touching). Once golden on the bottom, flip to the other side and cook for a few more minutes.
- Add mushrooms, potatoes, carrots and frozen pearl onions to the soup pot and cook for 15-20 more minutes, until carrot and potatoes are tender.
- Taste broth. Season as needed with additional salt, pepper, bullion, rosemary, thyme, or some garlic powder. Add a sprinkle of crushed red pepper, if desired.
- Ladle some of the hot broth into a bowl and whisk the flour into it, until smooth. Add to pot and cook for 2-5 minutes, until broth has slightly thickened.
- Garnish with fresh parsley. Serve with artisan bread.
Equipments used:
Notes
- *Better than Boullion Paste: I add this to the broth because it adds a deeper flavor. You can leave it out if you don’t have it, or add 1-2 beef bouillon cubes.
- ** For fresh pearl onions: boil water and add the unpeeled onions to the boiling water for 45 seconds. Drain and cut off the non-pointy end of the onion. Hold the onion on the pointy side and push the "pearl" onion out from inside the shell. Add to soup according to recipe instructions.
- Beef: I recommend a chuck roast over packaged "stew meat", because stew meat is usually a combination of different trimmings from leftover steaks and roasts. The chuck roast is around the same price and the quality will be better.
- Wine: if you don’t want to cook with wine you can leave it out and add additional beef broth to replace it.
- Veggies: Add more veggies if desired, including green beans, peas, winter squash, and peas.
- Freezing Instructions: Beef stew can be frozen for up to 3 months. Thaw overnight in the fridge, then rewarm on the stovetop.
- Baked Stew: Preheat the oven to 325°F and set a rack in the lower middle position. Prepare recipe up to step 5, and then cover and place in oven for 2 ½ - 3 hours, until meat is tender. Add potatoes and carrots during last hour of cooking.
- Slow Cooker Beef Stew: Cook bacon, brown meat and onions. Add all ingredients to slow cooker. Cook on LOW for 6-8 hours, until tender. Add flour mixture or a cornstarch slurry during last hour of cooking, to thicken soup.
- Instant Pot Beef Stew: Brown bacon, meat and onions using sauté setting on the IP. Turn IP off. Add remaining ingredients and cook on high pressure for 35 minutes, with a 10 minute natural release. Stir in flour mixture or cornstarch slurry at the end, to thicken.
Nutrition Information
Show Details
Calories
721kcal
(36%)
Carbohydrates
30g
(10%)
Protein
49g
(98%)
Fat
42g
(65%)
Saturated Fat
15g
(75%)
Cholesterol
155mg
(52%)
Sodium
864mg
(36%)
Potassium
1672mg
(48%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
6912IU
(138%)
Vitamin C
17mg
(19%)
Calcium
92mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 721 kcal
% Daily Value*
| Calories | 721kcal | 36% |
| Carbohydrates | 30g | 10% |
| Protein | 49g | 98% |
| Fat | 42g | 65% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 155mg | 52% |
| Sodium | 864mg | 36% |
| Potassium | 1672mg | 36% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 6912IU | 138% |
| Vitamin C | 17mg | 19% |
| Calcium | 92mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
366 reviews
Excellent
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