If you are searching for a cozy, richly flavored dish that feels like a warm hug on a chilly evening, this Red Wine Beef Stew with Bacon and Vegetable Topping Recipe is your new best friend in the kitchen. Bursting with tender chunks of beef, a deep and savory red wine sauce, and a crispy, caramelized vegetable and bacon topping, this stew manages to be both hearty and elegantly satisfying. The combination of slow-cooked beef chuck, aromatic herbs, and the silky touch of red wine creates a stunning symphony of flavors that is guaranteed to make your taste buds sing. Prepare yourself for a culinary experience that will deepen your love for classic comfort food.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the key to crafting this unforgettable stew. Each component plays a unique role, whether it’s enhancing the rich color of the sauce, building complex layers of flavor, or adding delightful textural contrasts to every bite.
- Beef chuck roast (2 ½ pounds, cut into 1½ inch chunks): the hearty cut that becomes incredibly tender with slow cooking.
- Onions (2, diced): offer sweetness and body after caramelizing to golden perfection.
- Olive oil (3 tablespoons): used for sauteing, it adds a fruity richness to the base.
- Tomato paste (1 tablespoon): brings a concentrated umami depth and vibrant color.
- Garlic cloves (2, pressed or minced): infuses subtle pungency and warmth.
- Fresh thyme (1 tablespoon) and rosemary (1 tablespoon, chopped): these herbs lift the stew with earthy, aromatic notes.
- Bay leaves (1-2): add a background layer of herbal complexity.
- Red wine (1 cup, such as Syrah or Zinfandel): creates that rich, luscious base for the sauce with fruity and spicy undertones.
- Beef stock (3 cups): builds savory depth and tenderizes the meat.
- Flour (¼ cup): thickens the sauce to the perfect luscious consistency.
- Yukon gold potatoes (2, peeled and cubed): add creamy, tender bites after slow roasting.
- Carrots (2 sliced into coins and 2-3 cut into 1-inch pieces): bring sweetness and texture variety.
- Kosher salt and fresh ground black pepper: essential for seasoning and enhancing all flavors.
- Chopped fresh parsley (optional): a bright, fresh garnish to finish the dish.
- Pearl onions or cipollini onions (1 cup): soften into sweet little bursts in the vegetable topping.
- Crimini mushrooms (8 thickly sliced): add earthiness and a meaty bite to the topping.
- Bacon (2 slices cut into 1-inch lardons): infuses smoky, salty richness that makes the vegetable topping irresistible.
How to Make Red Wine Beef Stew with Bacon and Vegetable Topping Recipe
Step 1: Prep and Season the Beef
Start by preheating your oven to 325°F and seasoning your beef chunks generously with kosher salt. This simple step ensures the meat has a solid seasoning base before it begins to cook, setting the stage for layers of flavor that will deepen as the stew simmers.
Step 2: Caramelize the Onions
In a heavy Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Add your diced onions and season lightly with salt. Patience is key here—cook the onions slowly, stirring often, until they turn a rich, golden brown, which should take about 20 minutes. This caramelization adds a subtle sweetness and complex flavor foundational to the stew’s rich broth.
Step 3: Build the Flavor Base
Add tomato paste and garlic to the caramelized onions, cooking for about two minutes while stirring constantly until the mixture takes on a beautiful rust color. This step intensifies the umami and aromatic qualities of the stew. Then sprinkle in the flour and cook for an additional minute; this forms a roux that will thicken the stew beautifully.
Step 4: Deglaze and Simmer
Slowly whisk in the beef stock, followed by the red wine, scraping all those lovely browned bits stuck to the pot’s bottom with a wooden spoon. This deglazing captures all the deep flavors to create a luscious sauce. Add fresh thyme, rosemary, and bay leaves, and allow the mixture to come to a gentle simmer for about three minutes.
Step 5: Combine Meat and Oven Cooking
Stir in the seasoned beef chunks, arranging some pieces so they poke above the liquid—this promotes delicious browning during oven roasting. Place the Dutch oven uncovered in your preheated oven and cook for 1 hour and 45 minutes. This slow roasting begins to tenderize the beef and meld flavors wonderfully.
Step 6: Add Vegetables and Continue Cooking
Remove the stew from the oven and use a spoon to scrape down the caramelized bits adhered to the pot’s side. Stir in the cubed Yukon gold potatoes and sliced carrot coins, then carefully reposition the beef so it sits atop the vegetables, sticking out of the sauce to brown nicely in the oven. Return the pot uncovered to the oven for another hour, until the potatoes and carrots are tender and the beef is meltingly soft.
Step 7: Prepare the Bacon and Vegetable Topping
While the stew finishes cooking, heat a medium sauté pan with just enough water to cover the bottom. Add the bacon lardons, cover the pan, and bring to a boil over medium-high heat. Once boiling, remove the lid and add pearl onions and chunked carrots, cooking until the water evaporates and the vegetables begin to soften. Add the sliced mushrooms, season lightly (remembering the bacon’s saltiness), and reduce heat to medium-low. Stir often as the vegetables brown and mingle with the smoky bacon fat for 20 to 30 minutes. A touch of olive oil can help coat everything beautifully if needed.
Step 8: Final Touches and Serving
Once the stew is done, remove it from the oven and give it a good stir, scraping any browned bits from the sides back into the sauce to maximize flavor. Taste and adjust seasoning with salt and pepper as needed. To serve, ladle the rich stew into bowls and crown each portion with a generous helping of the golden vegetable and bacon topping. Sprinkle with fresh parsley for a pop of color and brightness. A warm crusty bread on the side is optional but highly recommended to sop up every last drop of this divine stew.
How to Serve Red Wine Beef Stew with Bacon and Vegetable Topping Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a fresh herbal note and vibrant green color that contrasts beautifully with the deep, rustic tones of the stew. For a little extra indulgence, consider a dollop of crème fraîche or a sprinkle of grated aged cheddar cheese to add creamy richness.
Side Dishes
This stew stands wonderfully on its own thanks to its hearty nature, but pairing it with a warm, crusty loaf of bread or garlic mashed potatoes elevates the meal further. You might also enjoy it alongside a simple green salad dressed with a tangy vinaigrette to cut through the richness.
Creative Ways to Present
Serve the stew in individual mini-Dutch ovens for a charming, rustic presentation perfect for a dinner party. Alternatively, layer the stew in wide shallow bowls, spoon over the vegetable topping artfully, and garnish with microgreens or edible flowers to elevate the visual appeal for a special occasion.
Make Ahead and Storage
Storing Leftovers
Your Red Wine Beef Stew with Bacon and Vegetable Topping Recipe actually tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to three days. Be sure to keep the stew and vegetable topping separate if possible, to maintain the topping’s texture.
Freezing
This stew freezes beautifully, making it a perfect candidate for meal prep. Cool the stew completely before transferring to freezer-safe containers. Freeze the beef stew and vegetable topping separately to preserve freshness, then enjoy within three months for the best taste and texture.
Reheating
Gently reheat the stew on the stovetop over low heat, stirring occasionally until warmed through. Reheat the vegetable topping separately in a skillet to help restore its crispness and browning. Avoid microwaving the topping to keep that lovely caramelized texture intact.
FAQs
Can I substitute another cut of beef for the chuck roast?
While chuck roast is ideal due to its marbling and tenderness after slow cooking, you could use brisket or short ribs if you prefer, but expect a slightly different texture and cooking time.
What type of red wine works best in this stew?
Choose a full-bodied red wine like Syrah, Zinfandel, or Cabernet Sauvignon, which add depth and subtle fruitiness that complements the beef and herbs beautifully.
Is it possible to make this stew in a slow cooker?
Absolutely! You can brown the beef and onions first, then transfer all ingredients to the slow cooker and cook on low for 7-8 hours, adding the potatoes and carrots halfway through the cooking time.
Can I omit the bacon in the vegetable topping?
Yes, though bacon adds incredible smoky richness. Without it, consider adding a splash of smoked paprika or a drizzle of olive oil for a similar depth of flavor.
How do I achieve the perfect thickness for the stew sauce?
The flour added early helps thicken the sauce, and slow cooking reduces the liquid nicely. If it’s too thin at the end, simply simmer uncovered for a few extra minutes to concentrate the flavors and thicken.
Final Thoughts
Making this Red Wine Beef Stew with Bacon and Vegetable Topping Recipe is like inviting a bit of warmth and joy into your kitchen. With its generous portions of tender beef, flavorful wine-infused sauce, and the irresistible topping of caramelized bacon and vegetables, it’s a dish that promises comfort and sophistication all in one bowl. I can’t wait for you to give it a try and savor every delicious moment!
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Red Wine Beef Stew with Bacon and Vegetable Topping Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Red Wine Beef Stew is a hearty, comforting dish perfect for slow-cooked meals. Tender beef chuck is simmered in a rich sauce made with red wine, beef stock, fresh herbs, and vegetables, then finished in the oven for hours to develop deep, rich flavors. A crispy bacon, pearl onion, and mushroom topping adds a savory contrast, making it an ideal meal for gathering friends and family on a cozy evening.
Ingredients
Beef and Stew Base
- 2 ½ pounds beef chuck roast, cut into 1 ½ 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
- Kosher salt
- Fresh ground black pepper
Vegetables for Stew
- 2 Yukon Gold potatoes, peeled and cut into 1 inch cubes
- 2 carrots, peeled and cut into ½ inch coins
Topping
- 2–3 carrots, cut into 1 inch pieces
- 1 cup pearl onions (or cipollini onions)
- 8 crimini mushrooms, thickly sliced
- 2 slices bacon, cut into 1 inch lardons
- Olive oil (optional, if needed for sautéing)
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow cooking the stew.
- Season Beef: Season the beef chunks generously with kosher salt and set aside while preparing other ingredients.
- Sauté Onions: Heat 3 tablespoons of olive oil in a Dutch oven over medium-high heat. Add diced onions, season with kosher salt, and cook, stirring often, until golden brown, about 20 minutes.
- Add Tomato Paste and Garlic: Stir in the tomato paste and minced garlic, cooking constantly for about 2 minutes until the mixture is rust colored and fragrant.
- Add Flour: Sprinkle the flour over the mixture and stir continuously, cooking for about 1 minute to remove the raw taste.
- Deglaze and Add Liquids: Slowly whisk in the beef stock followed by the red wine. Use a wooden spoon to scrape up and dissolve all browned bits from the bottom of the pot for extra flavor.
- Add Herbs and Simmer: Stir in fresh thyme, rosemary, and bay leaves. Bring the liquid to a gentle simmer for about 3 minutes.
- Add Beef to Stew: Add the seasoned beef chunks, partially submerging them in the liquid but allowing some to stick out. Bring back to a simmer.
- Slow Cook in Oven – First Stage: Transfer the Dutch oven uncovered to your preheated oven and cook for 1 hour and 45 minutes to tenderize the beef.
- Add Vegetables: Remove the stew from the oven. Scrape down browned bits from the pot sides. Add the diced potatoes and sliced carrots to the stew. Stir gently and rearrange the beef chunks so they sit partially above the vegetables and sauce.
- Slow Cook in Oven – Second Stage: Return the pot uncovered to the oven and cook for another hour, or until potatoes and carrots are tender.
- Prepare Topping – Start: While the stew cooks, add just enough water to cover the bottom of a medium sauté pan over medium-high heat. Add bacon lardons, cover the pan, and bring to a boil.
- Cook Onions and Carrots: Once boiling, remove the lid and add pearl onions and 1-inch carrot pieces. Stir frequently and cook until the water evaporates completely.
- Sauté Mushrooms: Add the sliced mushrooms to the pan. Season lightly with salt (considering the bacon’s saltiness). Reduce heat to medium-low.
- Braise Vegetables: Continue cooking and stirring often until the vegetables are nicely browned and caramelized, about 20-30 minutes. Add a splash of olive oil if the pan becomes dry due to insufficient bacon fat.
- Finish Stew: Remove the stew from the oven again and scrape any browned bits from the pot sides into the stew. Stir and taste; season with additional salt and pepper if needed.
- Serve: Spoon the stew into serving bowls. Top each portion with the bacon-vegetable topping and sprinkle with fresh parsley if desired.
- Optional Serving Suggestion: Serve the stew with crusty bread to soak up the delicious sauce, highly recommended for a fulfilling meal.
Notes
- The slow oven cooking method helps develop deep rich flavors and tenderizes the beef perfectly.
- Using a Dutch oven or heavy oven-safe pot is essential for even heating and to facilitate the transition from stovetop to oven.
- The bacon and mushroom topping adds a wonderful textural contrast and additional flavor layers, so do not skip it.
- If you prefer a thicker stew, you can let it reduce uncovered longer on the stovetop after oven cooking.
- Choose a robust red wine like Syrah or Zinfandel that stands up to the rich flavors of the beef.
- Leftovers taste even better the next day as flavors continue to meld.
