Beef Stew Recipe

Servings: 8 people 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 sea salt, or to taste, divided 1 1/2 tsp black pepper, freshly ground, divided 1/4 cup all-purpose flour 2 cups good dry red wine 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 Tbsp tomato paste 4 cups low sodium beef broth , or beef stock 2 bay leaves 1/2 tsp dried thyme 1 lb small potatoes, new potatoes, or fingerling, halved or quartered

Ingredients

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.

Instructions

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. 

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