Packed with flavorful chunks of beef and vegetables, this beef stew is super hearty and delicious. The chopped bacon also adds an extra ‘oomph’. Slow roasting allows all of the flavors to marinate and makes the beef so tender it melts in your mouth!
No vegetable is off-limits, but the beef stew classics are onions, potatoes, mushrooms, and peas. Chopping the vegetables coarsely makes their flavor really stand out and makes the stew extra thick and chunky.
Tough cuts of beef are best because the meat becomes super tender when roasted low and slow. Bacon is a great addition too, it adds a ton of flavor and the grease is perfect for searing the beef in. Coating the beef with flour is a great way to make the exterior crispy and it also thickens the soup.
How to Make Beef Stew:
Step one: Dredge chunks of beef in flour and season with salt and pepper. In a large oven-safe pot, sear the bacon until browned on both sides and set aside. Sear the chunks of beef in the leftover bacon grease until crispy on all sides. Searing the beef before adding it to the stew makes a tremendous difference. Remove the beef from the pot and set aside.
Step two: Pour in the wine and scrape the bottom of the pot to deglaze it. Add the chopped mushrooms and simmer over medium heat for about 15 minutes.
Step three: While the mushrooms cook, heat the oil in a large skillet and add the chopped carrots and onions to sauteé about 5 minutes. Add the chopped garlic and tomato paste and sauteé an additional minute.
Step four: Add the vegetables and beef back to the pot with the mushrooms. Pour in the chicken broth and add chopped potatoes and 1 bay leaf. Make sure the potatoes are fully submerged in the broth.
Step five: Cover the pot and roast in the oven at 325° for 1 hour and 45 minutes. Remove from the oven and stir in frozen peas.
Be sure to take a pretty picture of your creation to share with me, I want to see!
- 3 slices bacon
- 1 lb. beef stew meat or beef chuck cut into 1" pieces
- ¼ cup flour
- 1 tsp salt
- 1 tsp pepper
- 1 cup dry red wine
- 1 cup mushrooms sliced thick
- 1 cup onion coarsely chopped
- 1 cup carrot coarsely chopped
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 3 cups beef broth
- 1½ cups potato (Yukon gold, peeled and quartered)
- 1 bay leaves
- 1 cup frozen peas
- Preheat the oven to 325°
- Start by cooking the bacon in a large oven-safe pot until crisp. Remove from the pan and set aside.
- Toss the beef stew meat with the flour to coat. Season with salt and pepper.
- Sauteé the beef using the remaining bacon grease until browned on all sides, about 2 minutes per side. Remove from the pot and set aside.
- Add the wine to the pot and scrape the bottom of the pot to deglaze it.
- Add the sliced mushrooms and bring the liquid to a boil.
- Reduce to a simmer and simmer about 15 minutes.
- While the mushrooms cook, heat the oil in a separate pan. Sauteé the carrots and onions about 5 minutes. Add the garlic and tomato paste and sauteé an additional minute.
- Add the veggies to the pot with the mushrooms
- Add the beef and sliced bacon. Pour in broth. Add diced potatoes and 1 bay leaf. Make sure the potatoes are fully submerged in the broth.
- Cover the pot and roast at 325° for 1 hour and 45 minutes.
- Remove the pot from the oven and add the frozen peas.