Beef Stew Recipe

Name: Beef Stew Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8 people
Ingredients: 6 oz Bacon; 2 Tbsp olive oil; 2 lbs beef stew meat; 2 1/2 tsp sea salt; 1 1/2 tsp black pepper; 1/4 cup all-purpose flour; 2 cups good dry red wine; 1 lb mushrooms; 4 carrots; 1 medium yellow onion; 4 garlic cloves; 1 Tbsp tomato paste; 4 cups low sodium beef broth; 2 bay leaves; 1/2 tsp dried thyme; 1 lb small potatoes

User Reviews

5.0

2,613 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings
8 people
Calories
365 kcal
Course
Main Course
Cuisine
American

Beef Stew Recipe

Nolan Clark

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Every bit of this beef soup is infused with wonderful flavor from slow roasting in the oven. Pair with beef stew recipe with fresh bread or serve it over mashed potatoes.

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Ingredients

Servings

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)
2 1/2 tsp sea salt or to taste, divided
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

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Instructions

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.
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.
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.
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.
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.

Notes

For 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.

Nutrition Information

Show Details

Calories 365kcal (18%) Carbs 21g Protein 35g (70%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 70mg (23%) Sodium 1479mg (62%) Potassium 1194mg (34%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 5125IU (103%) Vitamin C 16.1mg (18%) Calcium 48mg (5%) Iron 3.6mg (20%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 365 kcal

% Daily Value*

Calories	365kcal	18%
Carbs	21g
Protein	35g	70%
Fat	10g	15%
Saturated Fat	2g	10%
Cholesterol	70mg	23%
Sodium	1479mg	62%
Potassium	1194mg	25%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	5125IU	103%
Vitamin C	16.1mg	18%
Calcium	48mg	5%
Iron	3.6mg	20%