Beef Stew Recipe.
Beef Stew Recipe
Every bite of this beef stew is infused with great flavor from slow roasting in the oven. Combine with beef stew recipe on fresh bread or serve over mashed potatoes.
Ingredients
- 1 pound small potatoes, new potatoes, or fingerlings, cut into halves or quarters
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 4 cups low-sodium beef broth or beef broth
- 1 tablespoon tomato paste
- 2 cups good dry red wine
- 1 pound mushrooms, cut into thick slices
- 4 cloves garlic minced
- 1 medium size onion, cut into cubes
- 4 carrots, peeled and cut into 1/2″ thick pieces
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons freshly ground black pepper, divided
- 2 1/2 teaspoons sea salt, or to taste, divided
- 2 pounds beef broth (or cut beef into 1 piece)
- 2 tablespoons fried olive oil
- 6 ounces bacon, cut into 1/4-inch strips
Instructions
- In a large ovenproof saucepan, saute bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon into a separate bowl.
- While the bacon is cooking, place the beef in a large mixing bowl and season with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Sprinkle the beef with 1/4 cup of the flour and stir until combined and evenly coated. Transfer the beef in batches into the hot bacon fat and cook over medium/high heat until the beef turns brown (3 minutes per side). Add olive oil if needed. Transfer the roasted beef to a bowl with the bacon.
- Add 2 cups of wine to the saucepan and bring to a boil, scraping the bottom to dissolve the pot. Add chopped mushrooms and simmer over medium heat for 10 minutes.
- Meanwhile, heat a large nonstick skillet over medium/high heat and add 2 tablespoons olive oil. Add the carrots diced into the onion cubes and 4 cloves of minced garlic and sauté for 4 minutes. Add 1 tablespoon tomato paste and fry for another minute. Transfer the vegetables to the soup pot.
- Add 4 cups of beef broth, 2 bay leaves, 1/2 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Return the beef and bacon to the pot, then add the potatoes. Stir the mixture, making sure the potatoes are submerged in the liquid. Cover with the lid and bake in a 325°F oven for 1 hour and 45 minutes.
Notes
For a healthy stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool on one side, then shake off any excess fat.
Hi. Made the beef stew tonight and it was delicious. My husband really liked it. I tell you what, it beats the package seasoning for beef stew I used to make. Never again. lol 😆. I plan to make it again for my family and will make sure I have hot French bread ready to go with it. Dipping that bread into that stew sauce, omg 🤤. Thank you.
This was fantastic!! Made for my family and they loved it. Will make again. I did thicken the broth because we like it more like a gravy.
Hi I’m making this now and I’m wondering, How many cups is in one serving?
Wonderful stew! The recipe was easy to follow and the results were amazing. I can’t wait to make this for guests. Thanks!
Just made this tonight for the first time and we absolutely LOVED it! Definitely going to be added to our dinner rotation! When it was finished, I added about half a cup of instant potato flakes and cooked it on low heat on the stove for about 5 minutes to thicken the broth. (I don’t like to use flour and butter to thicken) Great recipe!!
This is ONE of my favorite recipes that you shared! Love it! Comes out perfect every time! Making it today. Thank you for ALL of the recipes! ❤
The flavors are so delicious. I’m just wondering how I might have a way to make the meat more tender after it was done cooking?
make sure the stew meat is chuck.My store sells bottom round as stew meat and is very tough.
Very tasty and easy to make. I just made some for my neighbor. His Mom died yesterday. I’m waiting for him to come home so I can bring it over with a loaf of homemade French bread. Comfort food at its finest.
Made this yesterday, so tender and delicious.
Definitely a keeper
The best beef stew I’ve ever had! I don’t like mushrooms so omitted them. Amazing flavor and tang. Has a kick even though I didn’t add cayenne. Perfect every time, thank you!
Can you use beef broth instead of red wine in the beef stew?