Introduction

This hearty beef stew is a comforting classic perfect for cooler days. Tender beef, savory bacon, and fresh vegetables simmered in red wine and beef broth create a rich and flavorful meal that’s sure to satisfy.

A red pot filled with a thick beef stew showing three main layers: the rich brown sauce covers the entire dish, vibrant chunks of orange carrots and yellow baby potatoes float near the top, and tender brown beef pieces and sliced mushrooms are mixed throughout. Small green parsley bits are scattered on top, with a single bay leaf adding detail. A wooden spoon rests inside the pot, stirring the stew. The pot sits on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz bacon, chopped into 1/4″ strips
2 Tbsp olive oil (to sauté)
2 lbs beef stew meat (or beef chuck cut into 1″ pieces)
2 1/2 tsp sea salt (or to taste, divided)
1 1/2 tsp black pepper (freshly ground, divided)
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

Step 1: In a large, oven-proof pot, sauté the chopped bacon over medium heat until golden brown and the fat is rendered. Remove the bacon with a slotted spoon and set aside in a separate bowl.
Step 2: While cooking the bacon, season the beef with 1 1/2 tsp salt and 1 tsp black pepper. Toss the beef with the flour until evenly coated. In batches, brown the beef in the hot bacon fat over medium-high heat, about 3 minutes per side. Add olive oil if needed. Transfer browned beef to the bowl with the bacon.
Step 3: Pour 2 cups of red wine into the pot and bring to a boil, scraping the bottom to deglaze. Add the sliced mushrooms and simmer over medium heat for about 10 minutes.
Step 4: In a large skillet, heat 2 Tbsp olive oil over medium-high heat. Sauté the carrots, onion, and garlic for 4 minutes. Add the tomato paste and cook for another minute. Transfer these vegetables to the pot with the mushrooms.
Step 5: Add the beef broth, bay leaves, dried thyme, remaining 1 tsp salt, and 1/2 tsp black pepper to the pot. Return the browned beef and bacon to the pot, then add the potatoes. Stir to combine, ensuring the potatoes are submerged in the liquid.
Step 6: Cover the pot with a lid and bake in a preheated oven at 325˚F for 1 hour and 45 minutes, until the beef is tender and the flavors have melded.

Tips & Variations

For extra depth, marinate the beef in red wine and herbs for a few hours before cooking.
Use different root vegetables like parsnips or turnips instead of potatoes for variation.
If you don’t have an oven-proof pot, you can finish the stew on the stovetop over low heat, simmering gently until tender.
Swap the red wine for grape juice or additional beef broth for a non-alcoholic version.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. This stew also freezes well; freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a rich beef stew filled with thick chunks of dark brown beef, golden yellow small potatoes cut in halves, orange carrot slices, and light brown mushroom pieces. The stew is covered in a glossy, thick brown sauce that looks savory and moist. Small green parsley leaves are sprinkled on top for color, and a single large bay leaf lies among the ingredients. A wooden spoon with a smooth, light brown texture is partially dipped into the stew from the right side. The pot holding the stew has a slightly worn, beige interior, and the background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, after browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until the beef is tender.

What cut of beef is best for stew?

Beef chuck is ideal due to its marbling, which breaks down during slow cooking to create tender, flavorful meat. Stew meat cuts from chuck are excellent substitutes.