Description
A rich and hearty Red Wine Beef Stew featuring tender chunks of beef chuck slow-cooked with aromatic herbs, red wine, and a medley of vegetables. This comforting stew is finished with a luscious topping of bacon, pearl onions, carrots, and mushrooms, delivering deep, savory flavors perfect for a cozy meal.
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, to taste
- Fresh ground black pepper, to taste
Vegetables
- 2 Yukon gold potatoes, peeled and cut into 1 inch cubes
- 2 carrots, peeled and cut into ½ inch coins
- 1 cup pearl onions (or cipollini onions)
- 2-3 carrots, cut into 1 inch pieces
- 8 crimini mushrooms, thickly sliced
Topping
- 2 slices of bacon, cut into 1 inch lardons
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it’s ready for slow cooking the stew.
- Season Beef: Generously season the beef chunks with kosher salt, then set aside to enhance flavor.
- 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 while stirring often until onions turn golden brown, approximately 20 minutes.
- Add Tomato Paste and Garlic: Stir in tomato paste and minced garlic, cooking constantly for about 2 minutes until the mixture becomes rust colored, which deepens the flavor base.
- Incorporate Flour: Add flour and cook, stirring continuously for about 1 minute to form a roux that will help thicken the stew.
- Add Liquids: Slowly whisk in beef stock, then red wine, scraping the bottom of the pot with a wooden spoon to release any flavorful browned bits.
- Add Herbs and Simmer: Stir in fresh thyme, rosemary, and bay leaves, then bring the mixture to a gentle simmer for about 3 minutes to meld the flavors.
- Combine Beef: Add the seasoned beef pieces back into the pot, partially submerged in the liquid. Return to a simmer ensuring even heat distribution.
- Braise in Oven: Transfer the Dutch oven uncovered into the preheated oven. Cook slowly for 1 hour and 45 minutes to tenderize the beef.
- Prepare for Vegetables: Remove from oven, scrape down any brown bits on the pot sides. Add the peeled and chopped potatoes and sliced carrots into the stew, stirring gently. Arrange the beef on top of the vegetables so it will brown properly in the subsequent cooking.
- Continue Braising: Return the pot uncovered to the oven and cook for another hour or until the potatoes and carrots are tender.
- Prepare Vegetable Topping: While the stew cooks, in a medium sauté pan, add just enough water to cover the bottom and add the bacon lardons. Cover and bring to a boil over medium-high heat.
- Cook Onions and Carrots: Once boiling, remove the lid, add pearl onions and the additional carrots. Cook, stirring frequently until the water evaporates.
- Sauté Mushrooms: Add the sliced crimini mushrooms to the pan, season lightly with salt, then reduce heat to medium-low. Cook, stirring often, until vegetables are nicely browned, about 20-30 minutes. Add a little olive oil if needed to prevent sticking.
- Finish Stew: When stew is done, remove from oven and stir thoroughly. Scrape down any browned bits from the pot sides into the stew. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Spoon stew into bowls, top with the vegetable and bacon mixture, and garnish with chopped fresh parsley if desired.
- Optional Serving Suggestion: Serve the stew with crusty bread for dipping and added satisfaction.
Notes
- Using a Dutch oven is recommended for even heat distribution and excellent braising results.
- Syrah or Zinfandel wines are preferred for the rich, fruity profile they add; feel free to substitute with other full-bodied red wines.
- Pearl onions can be substituted with cipollini onions if unavailable.
- For more depth of flavor, the stew can be made a day ahead and reheated to allow flavors to meld more thoroughly.
- This recipe can easily be halved or doubled depending on your serving needs.
- Adjust seasoning gradually at the end to avoid over-salting, especially because bacon adds saltiness.
