Oh hey, cozy Beef Stew weather! It’s so good to have you back! Is there anything quite as hearty & comforting as a tender Beef Stew? I don’t think so! But, I have to admit my previous attempts have produced tough little meat nuggets, that were not good eats. But not this one!!
Thus, I’ve been searching for a beef stew recipe that cooks the meat to the perfect tender level of perfection and this recipe from @natashaskitchen fits that bill perfectly!
Her recipe uses bacon, red wine, tomato paste & beef broth to enhance the yummy beef flavors! But I believe the secret to the tender beef is… slow roasting the stew in a covered pot in the oven! That’s it! No fancy pressure cooker needed! Who would have thought? Simple is best, right?!
Check it out!
Tender Beef Stew
Course: Beef, Soup/StewCuisine: AmericanDifficulty: Easy8
servings30
minutes2
hours2.5
hoursI’ve been searching for a beef stew recipe that cooks the meat to a tender level of perfection and this recipe from @natashaskitchen fits that bill perfectly!
Ingredients
6 oz. bacon – cut into 1/4″ wide strips (about 4 slices)
2 tbsp olive oil
2 pounds beef stew meat – cut into 1″ pieces
2 1/2 tsp sea salt
1 1/2 tsp black pepper
1/4 cup all-purpose flour
2 cups dry red wine
1 pound sliced mushrooms (such as Baby Bellas)
4 carrots – peeled & cut into 1/2″ pieces
1 medium yellow onion – diced
4 garlic cloves – minced
1 tbsp. tomato paste
4 cups low sodium beef stock
2 bay leaves
1/2 tsp dried thyme
1 pound new potatoes – halved or quartered
Directions
- Stack bacon slices & slice longways into long strips. Chop carrots, onions & potatoes, set aside.
- In a large, oven-proof pot with lid, saute bacon over Medium heat until golden brown, about 3-4 minutes. Using a slotted spoon, remove bacon to a large bowl.
- While bacon is cooking, place beef in a large mixing bowl & season & toss with 1/2 tablespoon salt & 1 teaspoon black pepper. Sprinkle beef with 1/4 cup flour & toss to evenly coat beef.
- Add beef in 2 batches to the hot bacon fat & cook over Medium-High heat, until beef is browned (3 min. each side). Add olive oil, only if needed. Transfer browned beef to separate large bowl with bacon.
- Add 2 cups red wine to the pot & bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms & simmer over Medium heat about 10 minutes.
- After mushrooms cook for 5 minutes, heat a separate non-stick skillet over Medium-High heat & add 2 tablespoons olive oil. Add sliced carrots, diced onion & garlic. Saute 4 minutes. Add 1 tablespoon tomato paste & saute another minute. Transfer veggies to pot with mushrooms.
- Next, add 4 cups beef broth, 2 bay leaves, 1/2 teaspoon dried thyme, 1 teaspoon salt & 1/2 teaspoon pepper to mixture. Return beef & bacon to the pot, then add the chopped potatoes. Stir to combine & make sure potatoes are submerged in liquid.
- Cover with lid & bake at 325 degrees for 1 hour & 45 minutes. Remove bay leaves, and serve hot.
Notes
- Delicious served over mashed potatoes or egg noodles!
