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Beef Stew
Restaurant-quality flavorful and hearty Beef Stew with slow cooked tender beef, bacon, carrots and potatoes in a delicious gravy broth.
Prep
20 min
Cook
2h
Total
2h 20m
Serves
6
Instructions
- 01
Add bacon to a large Dutch oven or stock pot. Turn heat to medium-low and cook, turning flipping every so often, until browned. Remove to a paper towel lined plate and then chop into small pieces.
- 02
Pat beef cubes dry with paper towels and add to a ziplock bag with flour, salt and pepper. Toss well to coat.
- 03
Heat the pan with bacon grease over medium-high heat. Once hot, add the beef in 2-3 batches (so not to overcrowd the pan), adding a little oil as needed, searing for a few minutes on each side, until browned. Remove meat to a plate and set aside. Reduce heat to medium.
- 04
Add onion and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Add vinegar and wine to the pan, cooking over medium-high heat, and scraping up any browned bits from the bottom of the pan. Simmer for 10 minutes.
- 05
Add beef broth, bullion, tomato paste, bay leaves, thyme and rosemary. Season with a little more salt and pepper. Add beef and bacon back to the pot. Bring to a boil then reduce heat to a simmer.
- 06
Cover and cook for 1 ½ hours or until beef is tender.
- 07
Meanwhile, chop the potatoes, carrots, and slice the mushrooms. Set aside.
- 08
Cook mushrooms (if using): Add 2 tablespoons butter and 1 tablespoon olive oil to a saute pan over medium high heat. Add mushrooms to the pan in a single layer. Cook for several minutes (without touching). Once golden on the bottom, flip to the other side and cook for a few more minutes.
- 09
Add mushrooms, potatoes, carrots and frozen pearl onions to the soup pot and cook for 15-20 more minutes, until carrot and potatoes are tender.
- 10
Taste broth. Season as needed with additional salt, pepper, bullion, rosemary, thyme, or some garlic powder. Add a sprinkle of crushed red pepper, if desired.
- 11
Ladle some of the hot broth into a bowl and whisk the flour into it, until smooth. Add to pot and cook for 2-5 minutes, until broth has slightly thickened.
- 12
Garnish with fresh parsley. Serve with artisan bread.
Nutrition
per serving · 1 serving
- Calories
- 721
- Protein
- 49g
- Carbs
- 30g
- Fat
- 42g
- Fiber
- 4g
- Sugar
- 7g
- Sat. fat
- 15g
- Sodium
- 864mg
- Cholesterol
- 155mg
Variations & swaps
Recipe Variations:
- More Veggies: Add green beans, peas, winter squash, or peas.
- Red Wine Substitute: if you don’t want to cook with wine you can leave it out and add additional beef broth to replace it.
- Baked Stew: Preheat the oven to 325°F and set a rack in the lower middle position. Prepare recipe up to step 5, and then cover and place in oven for 2 ½ – 3 hours, until meat is tender. Add potatoes and carrots during last hour of cooking.
- Slow Cooker Beef Stew: Follow steps 1-3: Cook bacon and brown meat. Brown the onions and garlic and then add all ingredients to slow cooker. Cook on LOW for 6-8 hours, until tender. Add flour mixture or a cornstarch slurry during last hour of cooking, to thicken soup.
- Instant Pot Beef Stew: Brown bacon, meat and onions using sauté setting on the IP. Turn IP off. Add remaining ingredients and cook on high pressure for 35 minutes, with a 10 minute natural release. Stir in flour mixture or cornstarch slurry at the end, to thicken.
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