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Beef Stew Recipe

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! @natashaskitchen

Every bit of this beef soup is infused with wonderful flavor from slow roasting in the oven. Pair it with fresh bread or serve it over mashed potatoes. 

Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $28-$30
Keyword: Beef Stew, Beef Stew Recipe
Calories: 365 kcal
Servings: 8 bowls

Ingredients

  • 6 oz bacon chopped into 1/4" wide 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
  • 1 1/2 tsp black pepper freshly gorund
  • 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

Instructions

  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 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.

  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.

  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, 1/2 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. Bake at 325˚F oven for 1 hour and 45 min. 

Recipe Notes

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.