INGREDIENTS :
These are the ingredients often used in beef stew. They aren’t overly complicated, but the flavors work together so well. P.S. You can make your stew thicker by adding more flour (see tips below).
Beef – you can use beef stew meat or cut up your own beef chuck roast or other well-marbled steaks.
Bacon – center cut is always my favorite cut of bacon. It adds a wonderful richness and a salty bite to the stew.
All-purpose flour – used to dredge the beef and to thicken if desired
Mushrooms – use brown or white mushrooms, thickly sliced
Carrots, Onions, and Garlic – the aromatics which release a fragrant aroma and add flavor when cooked
Tomato Paste – adds acidity to balance the broth
Beef Broth – you can use beef bone broth, beef stock, or even substitute with chicken stock
Bay leaves and thyme – these simple seasonings round out the flavors of the soup
Potatoes – new potatoes or fingerling potatoes make the soup look extra fancy but you can dice up and add waxy potatoes such as yukon gold or red potatoes.
Ingredients for making beef stew with beef, bacon, potatoes, beef stock
What is Stew Meat?
Beef stew meat is a great choice for your next meal – it’s made up of tender pieces of beef, ranging from filet mignon and prime rib to trimmings from steaks that may have been too large for their packages. I’ve even spotted pieces of filet mignon and prime rib in my packs! Not only is it reasonably priced, but it’s also incredibly versatile.
Pinot Noir
Merlot
Cabernet Savignon
Soft Red by Ste Chapelle (our favorite local brand)
INSTRUCTIONS:
Here is a quick visual reference of how to make beef stew but be sure to watch the full video tutorial above and you’ll see just how easy this is to make Beef Stew.
Brown the bacon in a large, oven-proof pot, then remove to a plate.
Season beef in a separate bowl with salt and pepper then toss with flour. Sautee beef in 2 batches, adding more oil as needed.
Add red wine and scrape to deglaze the pot. Add mushrooms and cook over medium heat 10 minutes.
Sautee Vegetables – In a large skillet over medium/high heat, add oil, carrots, onions and garlic then sautee until softened. Stir in tomato paste and transfer the veggies to the pot.
Combine and bake – Return Beef and bacon to the pot, add beef broth, bay leaves, thyme, salt, pepper, and potatoes. Stir to combine and make sure the potatoes are submerged. COVER and bake at 325˚F for 1 hour and 45 min.
