Asian-Style Ground Beef Spaghetti Recipe
This hearty Beef Stew recipe combines tender chunks of beef, crispy bacon, mushrooms, carrots, and potatoes simmered in a rich red wine and beef broth mixture. Slow-baked to perfection in the oven, it’s a comforting dish perfect for chilly days or family dinners.
- Prep Time: 25 minutes
- Cook Time: 1 hour 55 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Stew
- Method: Baking
- Cuisine: American
Ingredients
Scale
Meat and Bacon
- 6 oz bacon (chopped into 1/4″ strips)
- 2 lbs beef stew meat (or beef chuck cut into 1″ pieces)
Seasonings and Coating
- 2 1/2 tsp sea salt (divided, or to taste)
- 1 1/2 tsp black pepper (freshly ground, divided)
- 1/4 cup all-purpose flour
Cooking Oils
- 2 Tbsp olive oil (for sautéing, plus additional if needed)
Vegetables
- 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 lb small potatoes (new potatoes or fingerling, halved or quartered)
Liquids and Flavorings
- 2 cups good dry red wine
- 1 Tbsp tomato paste
- 4 cups low sodium beef broth (or beef stock)
- 2 bay leaves
- 1/2 tsp dried thyme
Instructions
- Cook Bacon: In a large, oven-proof pot, sauté the chopped bacon over medium heat until it turns golden brown and releases its fat. Use a slotted spoon to remove the bacon pieces and set them aside in a separate bowl, leaving the rendered fat in the pot.
- Brown Beef: While the bacon cooks, season the beef stew meat with 1 1/2 tsp salt and 1 tsp black pepper. Toss the beef with 1/4 cup flour until evenly coated. In batches, sear the beef in the hot bacon fat over medium-high heat for about 3 minutes on each side until well browned. Add olive oil if necessary to prevent sticking. Transfer the browned beef to the bowl with the cooked bacon.
- Deglaze the Pot and Add Mushrooms: Pour 2 cups of dry red wine into the pot and bring it to a boil, scraping the bottom with a wooden spoon to lift any browned bits. Add the sliced mushrooms and simmer over medium heat for about 10 minutes to soften and infuse flavor.
- Sauté Vegetables: In a separate large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced carrots, diced onion, and minced garlic and sauté for 4 minutes until slightly softened. Stir in 1 tablespoon tomato paste and cook for another minute to deepen the flavor. Transfer these sautéed vegetables to the pot with mushrooms and wine.
- Add Broth, Vegetables, and Bake: Pour 4 cups of low-sodium beef broth into the pot along with 2 bay leaves, 1/2 teaspoon dried thyme, an additional 1 teaspoon salt, and 1/2 teaspoon black pepper. Return the browned beef and reserved bacon to the pot. Add the halved or quartered new potatoes and stir to distribute everything evenly, ensuring the potatoes are submerged in liquid. Cover the pot with a lid and place it in a preheated oven at 325°F (163°C). Bake for 1 hour and 45 minutes until the beef is tender and vegetables are cooked through.
Notes
- Using an oven-proof pot ensures an easy transfer from stovetop to oven without needing to change cookware.
- Brown the beef in batches to avoid overcrowding the pot, which helps achieve a good sear.
- Adjust seasoning to taste after baking, as flavors develop during slow cooking.
- If you prefer a thicker stew, you can remove the lid during the last 30 minutes of baking to reduce the liquid.
- This stew can be stored in the refrigerator for up to 3 days and reheats well.
Keywords: beef stew, red wine stew, comfort food, slow baked stew, beef and vegetables stew
