Beef Stew Recipe

This Beef Stew recipe is a classic comfort food that’s perfect for cold weather or any time you crave a rich, savory meal. With tender beef, crispy bacon, earthy mushrooms, carrots, and potatoes, this dish is full of hearty, comforting flavors. The addition of red wine, beef broth, and fresh herbs makes this beef stew extra flavorful and perfect for a cozy dinner. Ideal for family meals, special occasions, or meal prep, this recipe is sure to be a crowd-pleaser!

Ingredients:

• 6 oz bacon (chopped into ¼” strips)
• 2 tablespoons olive oil (for sautéing)
• 2 lbs beef stew meat (or beef chuck cut into 1” pieces)
• 2 ½ teaspoons sea salt (divided)
• 1 ½ teaspoons freshly ground black pepper (divided)
• ¼ cup all-purpose flour
• 2 cups dry red wine (good quality)
• 1 lb mushrooms (thickly sliced)
• 4 carrots (peeled and cut into ½” thick pieces)
• 1 medium yellow onion (diced)
• 4 garlic cloves (minced)
• 1 tablespoon tomato paste
• 4 cups low-sodium beef broth (or beef stock)
• 2 bay leaves
• ½ teaspoon dried thyme
• 1 lb small potatoes (new potatoes or fingerlings, halved or quartered)

Instructions:

1. In a large, oven-safe pot, sauté the bacon over medium heat until golden brown and the fat has rendered. Use a slotted spoon to remove the bacon and set it aside in a separate bowl.
2. While the bacon is cooking, season the beef stew meat with 1 ½ teaspoons salt and 1 teaspoon black pepper. Sprinkle the beef with ¼ cup flour and toss to coat evenly. In batches, brown the beef in the hot bacon fat over medium-high heat, cooking each side for about 3 minutes. If needed, add a bit of olive oil. Once browned, transfer the beef to the bowl with the bacon.
3. Add 2 cups red wine to the pot, bringing it to a boil and scraping up any browned bits from the bottom. Add the sliced mushrooms and simmer for about 10 minutes.
4. While the mushrooms cook, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced carrots, diced onion, and minced garlic, sautéing for about 4 minutes. Stir in the tomato paste and cook for another minute. Transfer the vegetable mixture to the pot with the mushrooms.
5. Pour in 4 cups beef broth, add 2 bay leaves, ½ teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon pepper. Return the browned beef and bacon to the pot, then add the halved potatoes. Stir to combine and ensure the potatoes are submerged in the liquid.
6. Cover the pot and bake in a preheated 325˚F oven for 1 hour and 45 minutes, or until the beef is tender and the flavors have melded together.

Why You’ll Love This Recipe

This hearty and comforting Beef Stew is the ultimate cold-weather dish. Tender beef, crispy bacon, and a rich, savory broth come together with earthy mushrooms, carrots, and potatoes for a satisfying meal. The addition of dry red wine and fresh herbs infuses the stew with deep flavors that only improve with time. Whether you’re cooking for your family on a chilly evening or preparing a special meal for guests, this stew is sure to please.

Tips

• Browning the Beef: Make sure to brown the beef in batches to avoid overcrowding the pot. This ensures the beef gets a nice sear and develops rich flavor.
• Wine Selection: Choose a good-quality dry red wine, such as Cabernet Sauvignon or Merlot, for depth of flavor. Don’t use cooking wine, as it can be too salty.
• Adjust Consistency: If you prefer a thicker stew, you can add a slurry of flour and water at the end to thicken the broth to your desired consistency.

Variations and Substitutions

• Vegetarian Version: Omit the beef and bacon, and replace the beef broth with vegetable broth. Add extra vegetables such as parsnips or turnips for a robust flavor.
• Spicy Kick: For a spicier stew, add a pinch of crushed red pepper flakes or a diced jalapeño during the vegetable sauté.
• Herb Variations: You can use fresh thyme instead of dried thyme for a more fragrant, herbaceous flavor. Other fresh herbs like rosemary or oregano would also complement the stew well.

FAQs

• Can I make this stew in a slow cooker?
  Yes! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
• Can I freeze this stew?
  Absolutely. This stew freezes well. Let it cool completely before transferring to an airtight container and freezing for up to 3 months. Reheat on the stove over low heat.
• Can I use a different cut of beef?
  Yes! If you can’t find stew meat, you can use cuts like chuck roast, brisket, or round steak. Just cut it into bite-sized pieces and cook as directed.

Serving Suggestions

• Serve with Crusty Bread: Pair this stew with a side of warm, crusty bread to soak up the flavorful broth.
• Side Salad: A light green salad with a tangy vinaigrette balances the richness of the stew.
• Over Mashed Potatoes: For extra comfort, serve this beef stew over a bed of creamy mashed potatoes for a filling, indulgent meal.

Beef Stew Recipe

Recipe by 50Krecipes

0.0 from 0 votes

Servings

8

servings

Prep time

30

minutes

Cooking time

2

hours 

Ingredients

• 6 oz bacon (chopped into ¼” strips)

• 2 tablespoons olive oil (for sautéing)

• 2 lbs beef stew meat (or beef chuck cut into 1” pieces)

• 2 ½ teaspoons sea salt (divided)

• 1 ½ teaspoons freshly ground black pepper (divided)

• ¼ cup all-purpose flour

• 2 cups dry red wine (good quality)

• 1 lb mushrooms (thickly sliced)

• 4 carrots (peeled and cut into ½” thick pieces)

• 1 medium yellow onion (diced)

• 4 garlic cloves (minced)

• 1 tablespoon tomato paste

• 4 cups low-sodium beef broth (or beef stock)

• 2 bay leaves

• ½ teaspoon dried thyme

• 1 lb small potatoes (new potatoes or fingerlings, halved or quartered)

Directions

• In a large, oven-safe pot, sauté the bacon over medium heat until golden brown and the fat has rendered. Use a slotted spoon to remove the bacon and set it aside in a separate bowl.
• While the bacon is cooking, season the beef stew meat with 1 ½ teaspoons salt and 1 teaspoon black pepper. Sprinkle the beef with ¼ cup flour and toss to coat evenly. In batches, brown the beef in the hot bacon fat over medium-high heat, cooking each side for about 3 minutes. If needed, add a bit of olive oil. Once browned, transfer the beef to the bowl with the bacon.
• Add 2 cups red wine to the pot, bringing it to a boil and scraping up any browned bits from the bottom. Add the sliced mushrooms and simmer for about 10 minutes.
• While the mushrooms cook, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced carrots, diced onion, and minced garlic, sautéing for about 4 minutes. Stir in the tomato paste and cook for another minute. Transfer the vegetable mixture to the pot with the mushrooms.
• Pour in 4 cups beef broth, add 2 bay leaves, ½ teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon pepper. Return the browned beef and bacon to the pot, then add the halved potatoes. Stir to combine and ensure the potatoes are submerged in the liquid.
• Cover the pot and bake in a preheated 325˚F oven for 1 hour and 45 minutes, or until the beef is tender and the flavors have melded together.