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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 64 reviews
  • Author: admin
  • 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

Scale

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

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow cooking the stew.
  2. Season Beef: Season the beef chunks generously with kosher salt and set aside while preparing other ingredients.
  3. 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.
  4. 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.
  5. Add Flour: Sprinkle the flour over the mixture and stir continuously, cooking for about 1 minute to remove the raw taste.
  6. 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.
  7. Add Herbs and Simmer: Stir in fresh thyme, rosemary, and bay leaves. Bring the liquid to a gentle simmer for about 3 minutes.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Sauté Mushrooms: Add the sliced mushrooms to the pan. Season lightly with salt (considering the bacon’s saltiness). Reduce heat to medium-low.
  15. 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.
  16. 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.
  17. Serve: Spoon the stew into serving bowls. Top each portion with the bacon-vegetable topping and sprinkle with fresh parsley if desired.
  18. 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.

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