Beef stew

Name: Beef stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 8 ounces applewood smoked bacon , chopped; 1/3 cup all-purpose flour; 2 1/2 pounds chuck beef cut into 1-inch cubes; Salt and pepper , to taste; 2 Tablespoons olive oil; 1 yellow onion , chopped; 5 cloves garlic , minced; 2 Tablespoons red wine vinegar; 1 cup good quality dry red wine , such as Pinot Noir, Burgundy or. Cote du Rhone; 5 cups beef stock or broth; 2 teaspoons better than bouillon beef; 1 tablespoon tomato paste; 2 bay leaves; 1 teaspoon chopped fresh rosemary ,or ½ teaspoon dried; 1 teaspoon fresh thyme leaves , or ½ teaspoon dried; 4 large carrots peeled, sliced diagonally into chunks; 1/2 lb mini gold or fingerling potatoes , cut in small chunks; 8 ounces frozen whole pearl onions , (optional or to use fresh pearl onions, see note below); 8 oz white mushrooms , sliced, (optional); 3 Tablespoons all-purpose flour

12 steps

Prep:20minCook:2h

The most flavorful, rich and hearty Beef Stew includes slow cooked tender beef, bacon, carrots and potatoes in a delicious gravy broth.

Updated at: Thu, 17 Aug 2023 00:19:17 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories800.8 kcal (40%)

Total Fat49 g (70%)

Carbs28 g (11%)

Sugars6 g (7%)

Protein49.4 g (99%)

Sodium1357.5 mg (68%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

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.

Step 2

Pat beef cubes dry with paper towels and add to a ziplock bag with flour, salt and pepper. Toss well to coat.

Step 3

Heat the pan with bacon grease over medium-high heat. Once hot, add the beef in 2-3 batches (so not to overcrowd the pan), adding a little oil as needed, searing for a few minutes on each side, until browned. Remove meat to a plate and set aside. Reduce heat to medium.

Step 4

Add onion and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Add vinegar and wine to the pan, cooking over medium-high heat, and scraping up any browned bits from the bottom of the pan. Simmer for 10 minutes.

Step 5

Add beef broth, bullion, tomato paste, bay leaves, thyme and rosemary. Season with a little more salt and pepper. Add beef and bacon back to the pot. Bring to a boil then reduce heat to a simmer.

Step 6

Cover and cook for 1 ½ hours or until beef is tender.

Step 7

Meanwhile, chop the potatoes, carrots, and slice the mushrooms. Set aside.

Step 8

Cook mushrooms (if using): Add 2 tablespoons butter and 1 tablespoon olive oil to a saute pan over medium high heat. Add mushrooms to the pan in a single layer. Cook for several minutes (without touching). Once golden on the bottom, flip to the other side and cook for a few more minutes.

Step 9

Add mushrooms, potatoes, carrots and frozen pearl onions to the soup pot and cook for 15-20 more minutes, until carrot and potatoes are tender.

Step 10

Taste broth. Season as needed with additional salt, pepper, bullion, rosemary, thyme, or some garlic powder. Add a sprinkle of crushed red pepper, if desired.

Step 11

Ladle some of the hot broth into a bowl and whisk the flour into it, until smooth. Add to pot and cook for 2-5 minutes, until broth has slightly thickened.

Step 12

Garnish with fresh parsley. Serve with artisan bread.

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