Prep Time: 30 mins | Cook Time: 2 hrs | Total Time: 2 hrs 30 mins | Servings: 8 people
Infused with so much flavour, this beef stew is cooked to perfection. Serve with fresh bread or over mashed potatoes for a filling dinner meal for the entire family.
Ingredients
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6 ounces bacon chopped into 1/4-inch strips
2 tablespoons olive oil to sautee
2 pounds beef stew meat (or beef chuck cut into 1-inch pieces)
2 1/2 teaspoons sea salt or to taste, divided
1 1/2 teaspoons black pepper freshly ground, divided
1/4 c all-purpose flour
2 c good dry red wine
1 pound mushrooms thickly sliced
4 carrots peeled and cut into 1/2-inch thick pieces
1 medium yellow onion diced
4 garlic cloves minced
1 tablespoon tomato paste
4 c low sodium beef broth or beef stock
2 bay leaves
1/2 teaspoon dried thyme
1 pound small potatoes new potatoes, or fingerling, halved or quartered
How to make Beef Stew
Step 1: Saute the bacon in a large oven-proof pot over medium heat until golden brown and the grease is released. Take the bacon out of the pot using a slotted spoon and onto a separate bowl.
Step 2: Put the beef in a large mixing bowl. Season with 1 1/2 teaspoon salt and 1 teaspoon black pepper, then sprinkle with 1/4 cup of flour. Mix well until evenly the beef is evenly coated.
Step 3: In 2 batches, transfer the beef into the hot bacon grease and cook for about 3 minutes on each side over medium-high heat until brown. If needed, add olive oil into the pot. Once done, transfer into the bowl with bacon.
Step 4: Pour 2 cups of wine into the pot and bring to a boil. Scrape the bottom of the pot to deglaze and add in the sliced mushrooms. Simmer for about 10 minutes over medium heat.
Step 5: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Saute the sliced carrots, sliced onion, and 4 chopped garlic cloves for about 4 minutes before adding the tomato paste. Saute for a minute more and when done transfer the veggies to the soup pot.
Step 6: Pour 4 cups of beef broth into the pot. Add 2 bay leaves, half a tsp dried thyme, a tsp salt, and half a tsp pepper. Then, add the beef and bacon back to the pot. Add the potatoes and stir to combine. Making sure that the potatoes are sunk in the liquid.
Step 7: Bake for about an hour and 45 minutes, covered at 325 degrees F.
Note:
Tilt the pot after the beef stew comes out of the oven as this allows the liquid to pool on one side and skim off any excess fat for a healthier stew.
Nutrition Facts:
Amount Per Serving: Calories 365 | Fat 10g 15% | Saturated Fat 2g 13% | Cholesterol 70mg 23% | Sodium 1479mg 64% | Potassium 1194mg 34% | Carbohydrates 21g 7% | Fiber 3g 13% | Sugar 3g 3% | Protein 35g 70% | Vitamin A 5125IU10 3% | Vitamin C 16.1mg 20% | Calcium 48mg 5% | Iron 3.6mg 20%
Ingredients
- 6 ounces bacon chopped into 1/4-inch strips
- 2 tablespoons olive oil to sautee
- 2 pounds beef stew meat (or beef chuck cut into 1-inch pieces)
- 2 1/2 teaspoons sea salt or to taste, divided
- 1 1/2 teaspoons black pepper freshly ground, divided
- 1/4 c all-purpose flour
- 2 c good dry red wine
- 1 pound mushrooms thickly sliced
- 4 carrots peeled and cut into 1/2-inch thick pieces
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 1 tablespoon tomato paste
- 4 c low sodium beef broth or beef stock
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 pound small potatoes new potatoes, or fingerling, halved or quartered
Instructions
Step 1: Saute the bacon in a large oven-proof pot over medium heat until golden brown and the grease is released. Take the bacon out of the pot using a slotted spoon and onto a separate bowl.
Step 2: Put the beef in a large mixing bowl. Season with 1 1/2 teaspoon salt and 1 teaspoon black pepper, then sprinkle with 1/4 cup of flour. Mix well until evenly the beef is evenly coated.
Step 3: In 2 batches, transfer the beef into the hot bacon grease and cook for about 3 minutes on each side over medium-high heat until brown. If needed, add olive oil into the pot. Once done, transfer into the bowl with bacon.
Step 4: Pour 2 cups of wine into the pot and bring to a boil. Scrape the bottom of the pot to deglaze and add in the sliced mushrooms. Simmer for about 10 minutes over medium heat.
Step 5: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Saute the sliced carrots, sliced onion, and 4 chopped garlic cloves for about 4 minutes before adding the tomato paste. Saute for a minute more and when done transfer the veggies to the soup pot.
Step 6: Pour 4 cups of beef broth into the pot. Add 2 bay leaves, half a tsp dried thyme, a tsp salt, and half a tsp pepper. Then, add the beef and bacon back to the pot. Add the potatoes and stir to combine. Making sure that the potatoes are sunk in the liquid.
Step 7: Bake for about an hour and 45 minutes, covered at 325 degrees F.
Notes
Tilt the pot after the beef stew comes out of the oven as this allows the liquid to pool on one side and skim off any excess fat for a healthier stew.
