This hearty beef stew is the ultimate comfort food that rewards you with fork-tender meat and rich, savory flavors after just 2 hours of cooking.
Perfect for chilly evenings, this classic recipe packs an impressive 49g of protein per serving while delivering a medley of nutrients including iron, potassium, and vitamins A and C. The prep takes only 20 minutes, yet the end result tastes like it’s been simmering all day long on grandma’s stovetop.
Ingredients Needed
- Meat & Protein: 2½ pounds chuck beef (cubed), 8 ounces applewood bacon
- Base Ingredients: ⅓ cup flour plus 3 tablespoons (for thickening), salt, pepper
- Aromatics: Yellow onion, 5 garlic cloves, pearl onions
- Vegetables: 4 large carrots, mini gold potatoes, 8 oz mushrooms
- Liquids: 2 tbsp olive oil, red wine vinegar, 1 cup dry red wine, 5 cups beef stock
- Seasonings: Bay leaves, fresh rosemary, fresh thyme, beef bouillon
Step-by-Step Instructions
- Bacon Preparation: Cook bacon until crispy in Dutch oven, remove and chop finely
- Beef Preparation: Coat beef cubes with seasoned flour mixture
- Searing Process: Brown beef in batches using bacon drippings
- Building Flavors: Sauté onions and garlic, deglaze with wine and vinegar
- Creating the Base: Add broth, seasonings, beef, and bacon back to pot
- First Simmer: Cook covered for 1½ hours until beef becomes tender
- Vegetable Addition: Add prepared vegetables and pearl onions
- Mushroom Treatment: Separately sauté mushrooms until golden
- Final Touches: Thicken stew with flour mixture, adjust seasonings
- Serving: Garnish with fresh parsley and serve with artisan bread
Cooking Techniques
The magic of this beef stew starts with bacon! Cook it low and slow to render all that tasty fat – it’ll give your stew an amazing base flavor. When you’re browning the meat, don’t rush it. Work in small batches and let each piece get nice and brown – this builds rich, deep flavors.
If you hear lots of sizzling, you’re doing it right! And here’s a neat trick: after adding the wine and vinegar, scrape up all those browned bits from the bottom of the pot. Those little golden pieces pack tons of flavor!
Make-Ahead and Storage Tips
This hearty stew actually tastes even better the next day! Once it’s cooled down, pop it in an airtight container and keep it in your fridge for up to 4 days. Want to freeze it? No problem! It’ll keep for up to 3 months frozen.
Just leave out the potatoes if you’re planning to freeze – they can get a bit mushy. When you’re ready to eat, warm it up slowly on the stove, adding a splash of broth if needed to thin it out.
Serving Suggestions
Nothing beats a warm bowl of this stew with a chunk of crusty bread for soaking up all that rich gravy! Try it with a rustic sourdough or a warm baguette.
For a complete meal, add a simple green salad dressed with light vinaigrette – it’ll cut through the richness of the stew perfectly. Want to make it extra cozy? Serve it in warm bowls and sprinkle some fresh parsley on top for a pop of color and fresh flavor.
Beef Stew
Equipment
- Dutch oven or large stock pot
- Saute pan
Ingredients
Main Ingredients
- 8 ounces applewood smoked bacon chopped
- 1/3 cup all-purpose flour
- 2 1/2 pounds chuck beef cut into 1-inch cubes
Instructions
- 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.
- Pat beef cubes dry with paper towels and add to a ziplock bag with flour, salt and pepper. Toss well to coat.
