Beef Stew Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
8 people
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Calories
365 kcal
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Course
Main Course
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Cuisine
American
Beef Stew Recipe
Description
The stew begins with crisping chopped bacon to render fat, which flavors the pot. Beef stew meat is seasoned, lightly floured, and browned in the bacon fat, sealing in juices and creating a caramelized crust. Deglazing the pot with dry red wine lifts flavorful browned bits, while sliced mushrooms simmer in the wine to develop earthiness.
Sauteed carrots, onion, and garlic with tomato paste add sweetness and umami before being combined with beef broth, bay leaves, and dried thyme. New or fingerling potatoes are added to the simmering stew, absorbing flavors while remaining tender. This slow cooking melds the savory and robust elements into a comforting, thick stew with soft meat and vegetables.
The combination of ingredients delivers a rich, balanced flavor profile with texture from the tender meat, hearty vegetables, and slight acidity from the wine. It is a filling dish suitable for cooler weather or anytime a substantial meal is desired.
For a leaner stew, excess fat can be skimmed after cooking by letting it pool to one side. This stew reheats well and is suitable for leftovers.
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)
- 2 1/2 tsp salt or to taste, divided, sea salt
- 1 1/2 tsp black pepper freshly ground, divided
- 1/4 cup all-purpose flour
- 2 cups red wine dry
- 1 lb mushrooms thickly sliced
- 4 carrot peeled and cut into 1/2" thick pieces
- 1 medium yellow onion diced
- 4 garlic minced, cloves
- 1 Tbsp tomato paste
- 4 cups beef broth or beef stock, low sodium
- 2 bay leaf
- 1/2 tsp thyme dried
- 1 lb potato new potatoes, or fingerling, halved or quartered, small
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
- After cooking, tilt the pot to pool excess fat on one side and skim it off for a leaner stew.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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