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Red Wine Beef Stew with Bacon and Vegetable Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 87 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 45 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 8 servings
  • Category: Stew
  • Method: Baking
  • Cuisine: American

Description

This Red Wine Beef Stew is a hearty, slow-cooked classic featuring tender chunks of beef chuck roast simmered in rich red wine and beef stock, enhanced with fresh herbs and caramelized vegetables. The stew is cooked low and slow in the oven to develop deep flavors and tender meat. A savory topping of bacon, pearl onions, carrots, and crimini mushrooms adds a delightful contrast in texture and taste. Perfect for a cozy family meal and served ideally with crusty bread.

Ingredients

Scale

Beef Stew

  • 2 ½ pounds beef chuck roast, cut into 1.5 inch chunks
  • 2 onions, diced
  • 3 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 2 cloves garlic, pressed or finely minced
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary, chopped
  • 1-2 bay leaves
  • 1 cup red wine (such as syrah or zinfandel)
  • 3 cups beef stock
  • ¼ cup flour
  • 2 yukon gold potatoes, peeled and cut into 1 inch cubes
  • 2 carrots, peeled and cut into ½ inch coins
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • Chopped fresh parsley for garnish (optional)

Topping

  • 1 cup pearl onions (or cipollini onions)
  • 2-3 carrots, cut into 1 inch pieces
  • 8 crimini mushrooms, thickly sliced
  • 2 slices bacon, cut into 1 inch lardons

Instructions

  1. Preheat Oven: Preheat your oven to 325°F to prepare for slow cooking the stew in a dutch oven.
  2. Season Beef: Season the beef chunks with kosher salt and set aside to infuse flavor.
  3. Sauté Onions: Heat olive oil in a dutch oven over medium-high heat. Add diced onions, season with salt, and cook stirring frequently until golden brown, about 20 minutes.
  4. Add Tomato Paste and Garlic: Stir in the tomato paste and garlic. Cook for about 2 minutes, stirring constantly until the mixture turns rust colored.
  5. Add Flour: Sprinkle the flour over the mixture and stir constantly, cooking for 1 minute to form a roux that will thicken the stew.
  6. Add Liquids: Whisk in beef broth slowly, then add the red wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot to add flavor.
  7. Add Herbs and Bay Leaves: Stir in fresh thyme, rosemary, and bay leaves. Bring the liquid to a simmer and cook for 3 minutes to blend the flavors.
  8. Add Beef to Stew: Stir the seasoned beef into the pot, arranging pieces so some remain above the liquid. Return to a gentle simmer.
  9. Oven Cook #1: Place the dutch oven uncovered in the preheated oven and cook for 1 hour and 45 minutes to tenderize the beef.
  10. Add Vegetables: Remove the pot from the oven. Scrape down brown bits from the pot sides. Add potatoes and sliced carrots, stir, and reorganize meat to be on top and partly exposed for browning.
  11. Oven Cook #2: Return the pot uncovered to the oven and cook for another hour or until potatoes and carrots are tender.
  12. Prepare Topping – Step 1: Meanwhile, in a medium sauté pan, add just enough water to cover the bottom of the pan.
  13. Cook Bacon and Vegetables: Add bacon lardons, cover, and heat over medium-high. When water boils, remove lid and add pearl onions and carrots. Cook, stirring often until water evaporates.
  14. Add Mushrooms: Add crimini mushrooms and season lightly with salt. Reduce heat to medium-low and cook, stirring often, until vegetables are nicely browned, about 20-30 minutes. Add olive oil if bacon fat is insufficient.
  15. Finish Stew: Remove stew from oven, stir, scrape browned bits from pot sides into stew. Taste and adjust seasoning with salt and pepper as needed.
  16. Serve: Spoon stew into bowls, top with the vegetable and bacon mixture and garnish with fresh parsley if desired. Serve with crusty bread for best experience.

Notes

  • Use a good quality dry red wine like syrah or zinfandel for richer flavor.
  • Letting the beef pieces stick out of the liquid during oven cooking helps them brown and adds texture.
  • Scraping the browned bits from the bottom and sides of the pot enhances the stew’s depth of flavor.
  • If you cannot find pearl onions, cipollini onions make an excellent substitute.
  • Adding some crusty bread on the side is highly recommended to soak up the delicious sauce.
  • Adjust seasoning with salt and pepper at the end to taste.

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Find it online: https://easycookingmadefun.com/red-wine-beef-stew-with-bacon-and-vegetable-topping-recipe/