Beef Stew Recipe

Ingredients

• 6 oz bacon (chopped into 1/4" strips)
• 2 Tbsp olive oil (to sautee)
• 2 lbs beef stew meat ((or beef chuck cut into 1" pieces))
• 2 1/2 tsp sea salt (or to taste, divided)
• 1 1/2 tsp black pepper (freshly ground, divided)
• 1/4 cup all-purpose flour
• 2 cups good dry red wine
• 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 Tbsp tomato paste
• 4 cups low sodium beef broth (or beef stock)
• 2 bay leaves
• 1/2 tsp dried thyme
• 1 lb small potatoes (new potatoes, or fingerling, halved or quartered)

Steps

1. 1

   In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.

2. 2

   While bacon is cooking, place beef in a large mixing bowl and season with 1 1/2 tsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in 2 batches into the hot bacon fat and cook over med/high heat, until beef is browned (3 min per side). Add olive oil if needed. Transfer browned beef to the bowl with bacon.

3. 3

   Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min.

4. 4

   Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion, and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and saute another minute. Transfer veggies to the soup pot.

5. 5

   Add 4 cups beef broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp pepper. Return beef and bacon to the pot then add potatoes.  Stir to combine and make sure potatoes are submerged in liquid. Cover with lid and bake at 325˚F oven for 1 hour and 45 min.