This Classic Beef Stew recipe has a deep rich flavor with a new twist. It is the perfect hearty meal for the fall and winter months. Made with beef, bacon, mushrooms, carrots, potatoes, wine, onion, garlic and seasonings.
There are two options for potatoes in this recipe. The first method is to add baby potatoes along with the other vegetables. The second method, the twist, is to serve the beef stew over mashed potatoes. Either way, it is always a hit.
Use a dry red wine, like Cabernet, the wine adds an extra layer of flavor. Note, unsalted beef broth can be substituted for the wine. If serving over mashed potatoes, you will need to thicken the broth a little at the end. (refer to note in the recipe.)
This Classic Beef Stew is easy to make, the prep does take a little time but well worth it! It can be cooked either on the stove top or in the oven.
Try some of our other recipes:
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The Best Beef Stew
Equipment
- large, oven-proof pot or dutch oven
Ingredients
- 6 ounces bacon, sliced into 1/4" pieces
- 2 tablespoons olive oil, to sauté vegetables
- 2 pounds beef stew meat, or beef chuck cut into 1" cubes
- 1 – 1 1/2 teaspoons salt, or salt to taste
- 1 1/2 teaspoons black pepper, freshly ground
- 1/4 cup all-purpose flour
- 2 cups dry red wine
- 1 pound mushroom, thick sliced
- 4 medium carrots, peeled and cut into 1/2" pieces
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1/4 cup tomato sauce or 1 tablespoon tomato paste
- 4 cups low sodium beef broth, or beef stock
- 2 bay leaves
- 1/2 teaspoons dried thyme leaves
- 1 pound baby potatoes, or used mashed potatoes
Instructions
- In a large, pot, over medium high heat, sauté the bacon until browned. Remove bacon to a separate bowl, and set aside.
- While the bacon is cooking, prepare the beef. Place cubed beef into a large mixing bowl. Season with salt and pepper. Mix in the 1/4 cup flour and toss to evenly coat the meat.
- Sear the beef in 2 batches, in the bacon fat. Cook unit the beef is evenly browned, about 3 minutes per side. Add more oil if needed. Once done, place the beef in with the bowl of bacon.
- Add wine to the pot, bring to a slow boil over medium high heat, scrape the bottom of the pot to deglaze. Add the mushrooms and simmer for about 10 minutes.
- Meanwhile, heat a skillet over medium-high heat, add the 2 tablespoons oil. Add in the carrots, onion, and garlic. Sauté for 5 minutes. Add in the tomato sauce/paste and let cook for another minute or two. Add the vegetable to the soup pot.
- Add in the beef broth, bay leave, and thyme. Add in the beef, bacon and potatoes. Stir to combine. Cover and bake at 325 degrees for 1 hour and 45 minutes. Or simmer on the stovetop for the same amount of time.
If Using On Top of Mashed Potatoes
- Mashed Potato Version: Thicken the soup by combining 1/4 cup flour to 1/4 cup water. Add to the flour mixture 3-4 tablespoons hot liquid from the soup. Slowly pour back into the pot, let simmer until thicken. Serve over mashed potatoes
I made this last night. Used baby potatoes, we all liked the mushrooms with it. Good flavors. Amy
I left out the bacon because I didn’t have it on hand. Wonderful combination of flavors. Kim