Classic Beef Stew
ID: 46fb8ef0...
A comforting, rich, and hearty classic beef stew featuring incredibly tender beef that melts in your mouth, slow-cooked in the oven with a rich red wine and beef broth gravy, potatoes, carrots, and mushrooms.
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🍳 Cooking Flow
Cook bacon in a Dutch oven, then brown the flour-coated beef stew meat in the bacon fat in batches. → Deglaze the pot with red wine and simmer the mushrooms for 10 minutes. → Sauté carrots, onions, garlic, and tomato paste in a separate skillet, then add them to the pot. → Add beef broth, herbs, potatoes, bacon, and beef to the pot, cover tightly, and bake at 325°F for 1 hour and 45 minutes. → Skim off excess fat, garnish with fresh parsley, and serve.
Cooking Steps
Brief Cooking Order
Cook bacon in a Dutch oven, then brown the flour-coated beef stew meat in the bacon fat in batches. → Deglaze the pot with red wine and simmer the mushrooms for 10 minutes. → Sauté carrots, onions, garlic, and tomato paste in a separate skillet, then add them to the pot. → Add beef broth, herbs, potatoes, bacon, and beef to the pot, cover tightly, and bake at 325°F for 1 hour and 45 minutes. → Skim off excess fat, garnish with fresh parsley, and serve.
Introduction
A comforting, rich, and hearty classic beef stew featuring incredibly tender beef that melts in your mouth, slow-cooked in the oven with a rich red wine and beef broth gravy, potatoes, carrots, and mushrooms.
Step 1
Sauté chopped bacon in a large oven-safe Dutch oven over medium heat until golden brown and crisp. Remove the bacon with a slotted spoon to a plate, leaving the fat in the pot.
Step 2
In a bowl, toss the beef pieces with 1/2 tbsp salt, 1 tsp black pepper, and 1/4 cup flour until evenly coated.
Step 3
Brown the beef in the hot bacon fat over medium-high heat in two batches (about 3 minutes per side) to avoid crowding. Transfer browned beef to the plate with bacon.
Step 4
Pour red wine into the pot and bring to a boil, scraping the bottom of the pot with a wooden spoon to deglaze. Stir in the thickly sliced mushrooms and simmer over medium heat for 10 minutes.
Step 5
In a separate large skillet over medium-high heat, add olive oil and sauté the sliced carrots, diced onion, and chopped garlic for 4 minutes. Stir in the tomato paste and cook for an additional minute.
Ingredients List
Important Notes
A heavy-bottomed Dutch oven is ideal for this recipe as it transfers seamlessly from the stovetop to the oven.
Browning the beef in separate batches is crucial; crowding the pot causes the meat to steam instead of sear, losing out on flavor.
Slicing the mushrooms thickly allows people who don't like mushrooms to easily pick them out while still imparting their earthy flavor to the gravy.
Baking the stew in the oven slow-roasts the ingredients, yielding incredibly tender beef and a deeply fused flavor profile.
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