Classic Beef Stew Recipe

Make Classic Beef Stew Recipe: rich, slow-braised beef with mushrooms, potatoes, and bacon. Perfect for cozy dinners.

Ingredients

• 6 oz bacon, chopped into 1/4" strips
• 2 Tbsp olive oil, to sautee
• 2 lbs beef stew meat, (or beef chuck cut into 1\u00012 pieces)
• 2 1/2 tsp sea salt, or to taste, divided
• 1 1/2 tsp black pepper, freshly ground, divided
• 1/4 cup all-purpose flour
• 2 cups good dry red wine
• 1 lb mushrooms, thickly sliced
• 4 carrots, peeled and cut into 1/2\u00012 thick pieces
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 Tbsp tomato paste
• 4 cups low sodium beef broth , or beef stock
• 2 bay leaves
• 1/2 tsp dried thyme
• 1 lb small potatoes, new potatoes, or fingerling, halved or quartered

Instructions

Step 1: Sauté the bacon

In a large, heavy oven‑proof pot, gently render the chopped bacon over medium heat until the strips are golden brown and the fat has turned translucent and fragrant. Work patiently so the edges crisp and the fat bubbles softly; when the bacon is glossy and deeply colored, lift it with a slotted spoon onto a bowl so the pot is left with warm, shimmering bacon fat that will become the flavor base for the stew.

Step 2: Season and dust the beef

Place the beef stew meat in a large mixing bowl and sprinkle with 1 1/2 teaspoons of sea salt and 1 teaspoon of freshly ground black pepper. Add the 1/4 cup of all‑purpose flour and toss the chunks until each piece is evenly dusted — the flour will give the exterior a tactile, matte crust when seared and help slightly thicken the braising liquid later.

Step 3: Brown the beef in batches

Working in two batches so the pot remains hot, sear the floured beef in the hot bacon fat (add a splash of olive oil if the pot looks dry) until each side develops a deep brown crust, about 3 minutes per side. The beef should show a caramelized, slightly crisp exterior while still raw inside. Transfer the richly browned pieces to the bowl with the reserved bacon so all the rendered flavors stay together.

Step 4: Deglaze the pot with red wine

Pour two cups of good dry red wine into the hot pot and bring it to a vigorous boil, using a wooden spoon to scrape up the dark fond from the bottom. Watch the wine reduce and gloss over those brown bits, transforming them into a deep, concentrated syrup — this is the flavor backbone of the stew.

Step 5: Soften mushrooms in the wine

Add the thickly sliced mushrooms to the deglazed pot and simmer over medium heat for about ten minutes, until the mushroom edges darken, their texture becomes yielding, and the wine takes on an umami, almost jammy sheen. The mushrooms will release more liquid and deepen the sauce’s texture.

Step 6: Sauté the aromatic vegetables

While the mushrooms are simmering, warm a separate nonstick skillet over medium‑high and add 2 tablespoons of olive oil. Add the peeled, thickly cut carrots, diced yellow onion, and the minced garlic and sauté until the onion turns translucent and the carrot surfaces glow with a little caramelization — about four minutes — giving the vegetables a soft, slightly sweet mouthfeel.

Step 7: Build savory depth with tomato paste

Push the vegetables slightly in the skillet and add the tablespoon of tomato paste, cooking it for another minute until it darkens and smells nutty. This concentrated paste will deepen the stew’s color and add a silky, slightly tangy layer; then transfer these glossy, coated vegetables into the main pot with the mushrooms and wine.

Step 8: Add stock and aromatics

Pour in four cups of low‑sodium beef broth, nestle in two bay leaves, and sprinkle in 1/2 teaspoon dried thyme along with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. The broth will transform the reduced wine and pan flavors into a cohesive, velvety braising liquid.

Step 9: Return the browned meat and bacon

Return the seared beef and the reserved golden bacon to the pot so the browned meat pieces are surrounded by the aromatic liquid and softened mushrooms. The reintroduction of these browned proteins concentrates flavor and begins the stew’s slow melding.

Step 10: Add the potatoes and combine

Tuck the halved new potatoes into the pot, pushing them below the surface so they sit mostly submerged. Stir gently to combine, making sure the potatoes are coated and the beef and vegetables are distributed evenly; the potatoes will absorb braising flavors while releasing a comforting starchiness.

Step 11: Check everything is submerged and ready to braise

Give the pot a final, comforting stir so every piece — beef, bacon, carrots, mushrooms, and potatoes — is nestled in the glossy dark broth. The surface should show a mosaic of ingredients and a sheen that promises deep, slow‑cooked flavor once heat is applied.

Step 12: Cover and braise until tender

Place a lid on the oven‑proof pot and set it into a 325°F oven to braise for one hour and forty‑five minutes. The long, low bake will tenderize the beef into large, pull‑apart chunks and concentrate the sauce into a rich, spoon‑coating gravy; when it emerges the beef will be soft, the carrots yielding but intact, and the potatoes pillowy.

Notes

• Brown the beef in batches for the best flavor.
• Use a heavy oven-proof pot or Dutch oven for even braise.
• Let the stew rest a little before serving to allow flavors to settle.
• Freeze in portions for easy future meals.
• Adjust salt at the end after tasting, as potatoes absorb seasoning.