Beef Stew Recipe

This beef stew recipe is hearty, flavorful, and made with tender beef, potatoes, carrots, mushrooms, and a rich red wine broth. Perfect for family dinners, meal prep, or a cozy comfort food classic any night of the week.

Ingredients

• 6 oz bacon, chopped into ¼-inch strips
• 2 tablespoons olive oil (for sautéing)
• 2 lbs beef stew meat (or beef chuck, cut into 1-inch pieces)
• 2 ½ teaspoons sea salt, divided (adjust to taste)
• 1 ½ teaspoons freshly ground black pepper, divided
• ¼ cup all-purpose flour
• 2 cups dry red wine
• 1 lb mushrooms, thickly sliced
• 4 carrots, peeled and cut into ½-inch thick pieces
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 4 cups low-sodium beef broth (or beef stock)
• 2 bay leaves
• ½ teaspoon dried thyme
• 1 lb small potatoes (new potatoes or fingerling), halved or quartered

Instructions

1. Cook the bacon – In a large oven-proof pot, sauté bacon over medium heat until golden and crisp, releasing the fat. Remove bacon with a slotted spoon and set aside.
2. Prepare the beef – Season beef with 1 ½ teaspoons salt and 1 teaspoon pepper. Sprinkle with flour and toss until evenly coated. In batches, brown the beef in the bacon fat over medium-high heat (about 3 minutes per side). Add a little olive oil if needed. Transfer browned beef to the bowl with bacon.
3. Deglaze with wine – Pour red wine into the pot, scraping up any browned bits from the bottom. Bring to a boil, then reduce to a simmer. Add mushrooms and cook for 10 minutes.
4. Sauté the vegetables – In a separate skillet, heat 2 tablespoons olive oil. Add carrots, onion, and garlic. Sauté for 4 minutes, then stir in tomato paste and cook for another minute. Transfer vegetables to the pot.
5. Build the stew – Add beef broth, bay leaves, thyme, 1 teaspoon salt, and ½ teaspoon pepper. Return beef and bacon to the pot, then stir in potatoes, making sure they’re submerged in liquid.
6. Bake – Cover the pot with a lid and bake in a preheated oven at 325°F (163°C) for 1 hour and 45 minutes, until beef is tender and potatoes are cooked through.

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Why You’ll Love This Recipe

• Rich, deep flavor from slow-cooked beef, bacon, and red wine.
• A comforting, hearty dish perfect for cold days.
• One-pot recipe—minimal cleanup.
• Elegant enough for entertaining but simple for weeknights.

Tips

• Brown the beef well: This step builds the best flavor.
• Don’t skip the deglazing: The wine lifts all the caramelized bits for extra richness.
• Cut veggies evenly: Ensures everything cooks at the same rate.
• Make ahead: The stew tastes even better the next day as flavors develop.

Variations and Substitutions

• Meat swap: Try lamb or pork for a twist.
• No wine option: Use extra beef broth with a splash of balsamic vinegar.
• Add more veggies: Parsnips, peas, or turnips work well.
• Gluten-free: Substitute cornstarch or gluten-free flour for dredging the beef.

FAQs

Can I make this on the stovetop instead of the oven?
Yes, simmer covered on low heat for about 2 hours, stirring occasionally.

Can I freeze beef stew?
Absolutely. Cool completely, store in freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

What’s the best wine to use?
Choose a dry red like Cabernet Sauvignon, Merlot, or Pinot Noir for the best flavor.

Serving Suggestions

• Pair with crusty bread or garlic bread to soak up the sauce.
• Serve over mashed potatoes, polenta, or egg noodles for extra heartiness.
• Add a side salad for freshness and balance.
• Garnish with fresh parsley for color and brightness.