Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! Every bit of this beef soup is infused with wonderful flavor from slow roasting in the oven.

This hearty beef stew is quite a treat and is every bit as good as it’s cousin, the famous beef bourguignon! Pair it with fresh bread or serve it over pasta. It is so satisfying!

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 2 hours
    •    Yield: Serves 6-8

Ingredients

    •  6 oz thick sliced bacon chopped into 1/4" wide strips
    •  Olive Oil to Sautee
    •  2 - 2 1/2 lbs boneless beef chuck or good quality stew meat trimmed and cut into 1" pieces
    •  Salt and ground black pepper to taste
    •  1/4 cup all-purpose flour
    •  2 cups good red wine such as Soft Red or Pinot Noir (see note above)
    •  1 lb mushrooms thickly sliced
    •  4 large carrots peeled and cut into 1/2" thick pieces
    •  1 medium yellow onion diced
    •  4 garlic cloves chopped
    •  1 Tbsp tomato paste
    •  4 cups low sodium beef broth or beef stock
    •  2 bay leaves
    •  1 tsp dried thyme
    •  1 lb small potatoes new potatoes, or fingerling, halved or quartered

Method

1. 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.
2. While bacon is cooking, place beef in a large mixing bowl and season with 1/2 Tbsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in batches into the hot bacon fat and cook over med/high heat, until beef is browned (3-4 min per side). Add olive oil if needed. Cook beef in 2 batches or it won't sear properly. Transfer browned beef to the bowl with bacon.
3. 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. Return beef and bacon to the pot.
4. 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 sautee another minute. Transfer veggies to the soup pot.
5. Add 4 cups beef broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp salt and 1/2 tsp pepper to the pot. Stir to combine and bring to a low boil.
6. Add potatoes, making sure they are submerged in liquid then cover and transfer to a 325˚F oven for 1 hour and 45 min. Beef will be very tender. For a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.

NOTE: A Note on Cooking Wine: Please don't use anything labeled "cooking wine." You want to use a wine that would be considered drinkable.

A Note on Cooking Wine: Please don’t use anything labeled “cooking wine.” You want to use a wine that would be considered drinkable. Our family made the decision not to drink alcohol, but I sure do love cooking with it, so our kitchen is well stocked ;). My favorite wine that I use for nearly all red wine cooking is an Idaho brand: Ste Chapelle's "Soft Red." It’s mildly sweet and very pleasant. I’m not a wine connoisseur by any means and if you are, you’re probably laughing at my description of it.

This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/beef-stew-recipe/?utm_source=MadMimi&utm_medium=email&utm_content=Classic+Recipes+that+NEVER+go+out+of+Style&utm_campaign=20170919_m141526272_Mailer+150+09%2F23%2F17&utm_term=Beef-Stew-Recipe-4_jpg_3F1506049892