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All Recipes Dinner

BEEF STEW RECIPE

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BEEF STEW RECIPE

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Prep Time: 30 mins | Cook Time: 2 hrs | Total Time: 2 hrs 30 mins | Servings: 8 people

Infused with so much flavour, this beef stew is cooked to perfection. Serve with fresh bread or over mashed potatoes for a filling dinner meal for the entire family.

Ingredients:

6 ounces bacon chopped into 1/4-inch strips

2 tablespoons olive oil to sautee

2 pounds beef stew meat (or beef chuck cut into 1-inch pieces)

2 1/2 teaspoons sea salt or to taste, divided

1 1/2 teaspoons black pepper freshly ground, divided

1/4 c all-purpose flour

2 c good dry red wine

1 pound mushrooms thickly sliced

4 carrots peeled and cut into 1/2-inch thick pieces

1 medium yellow onion diced

4 garlic cloves minced

1 tablespoon tomato paste

4 c low sodium beef broth or beef stock

2 bay leaves

1/2 teaspoon dried thyme

1 pound small potatoes new potatoes, or fingerling, halved or quartered

How to make Beef Stew:

Step 1: Saute the bacon in a large oven-proof pot over medium heat until golden brown and the grease is released. Take the bacon out of the pot using a slotted spoon and onto a separate bowl.

Step 2: Put the beef in a large mixing bowl. Season with 1 1/2 teaspoon salt and 1 teaspoon black pepper, then sprinkle with 1/4 cup of flour. Mix well until evenly the beef is evenly coated.

Step 3: In 2 batches, transfer the beef into the hot bacon grease and cook for about 3 minutes on each side over medium-high heat until brown. If needed, add olive oil into the pot. Once done, transfer into the bowl with bacon.

Step 4: Pour 2 cups of wine into the pot and bring to a boil. Scrape the bottom of the pot to deglaze and add in the sliced mushrooms. Simmer for about 10 minutes over medium heat.

Step 5: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Saute the sliced carrots, sliced onion, and 4 chopped garlic cloves for about 4 minutes before adding the tomato paste. Saute for a minute more and when done transfer the veggies to the soup pot.

Step 6: Pour 4 cups of beef broth into the pot. Add 2 bay leaves, half a tsp dried thyme, a tsp salt, and half a tsp pepper. Then, add the beef and bacon back to the pot. Add the potatoes and stir to combine. Making sure that the potatoes are sunk in the liquid.

Step 7: Bake for about an hour and 45 minutes, covered at 325 degrees F.

Note:

Tilt the pot after the beef stew comes out of the oven as this allows the liquid to pool on one side and skim off any excess fat for a healthier stew.

Nutrition Facts:

Amount Per Serving: Calories 365 | Fat 10g 15% | Saturated Fat 2g 13% | Cholesterol 70mg 23% | Sodium 1479mg 64% | Potassium 1194mg 34% | Carbohydrates 21g 7% | Fiber 3g 13% | Sugar 3g 3% | Protein 35g 70% | Vitamin A 5125IU10 3% | Vitamin C 16.1mg 20% | Calcium 48mg 5% | Iron 3.6mg 20%

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