Description
This hearty Beef Stew recipe features tender chunks of beef simmered in a rich red wine and beef broth base, enhanced with bacon, mushrooms, carrots, onions, garlic, and potatoes. Slow-baked in the oven until perfectly tender, this comforting stew is perfect for a warming meal.
Ingredients
Scale
Meat and Bacon
- 6 oz bacon, chopped into 1/4" strips
- 2 lbs beef stew meat (or beef chuck cut into 1" pieces)
Spices and Seasonings
- 2 1/2 tsp sea salt, divided
- 1 1/2 tsp black pepper, freshly ground, divided
- 1 Tbsp tomato paste
- 2 bay leaves
- 1/2 tsp dried thyme
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 fingerling), halved or quartered
Liquids & Others
- 2 Tbsp olive oil (plus extra if needed)
- 1/4 cup all-purpose flour
- 2 cups good dry red wine
- 4 cups low sodium beef broth or beef stock
Instructions
- Cook Bacon: In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Remove bacon with a slotted spoon and set aside in a separate bowl.
- Brown the Beef: Season beef with 1 1/2 tsp salt and 1 tsp black pepper then coat evenly with flour. In the bacon fat, brown the beef in two batches over medium-high heat, about 3 minutes per side, adding olive oil if needed. Transfer browned beef to the bowl with bacon.
- Deglaze the Pot: Add red wine to the pot and bring to a boil, scraping the bottom to loosen browned bits. Add sliced mushrooms and simmer on medium heat for about 10 minutes.
- Sauté Vegetables: In a large non-stick skillet, heat 2 Tbsp olive oil over medium-high heat. Add carrots, diced onion, and minced garlic and sauté for 4 minutes. Add tomato paste and sauté for an additional minute. Transfer this vegetable mixture to the pot with mushrooms.
- Add Broth and Seasonings: Pour in beef broth, add bay leaves, thyme, remaining salt (1 tsp), and pepper (1/2 tsp). Return beef and bacon to the pot and add potatoes. Stir to combine and ensure potatoes are submerged.
- Bake the Stew: Cover the pot with a lid and bake in a preheated oven at 325˚F for 1 hour and 45 minutes until beef and vegetables are tender.
Notes
- For a healthier stew, tilt the pot after baking to collect liquid on one side and skim off excess fat.
- Use a good quality dry red wine for best flavor.
- You can substitute beef stew meat with beef chuck cut into 1 inch pieces for similar results.
- Make sure the pot you use is oven-proof to allow seamless cooking from stovetop to oven.
Keywords: beef stew, slow cooked beef, oven baked stew, hearty beef recipe, comfort food, red wine beef stew