Prep Time: 30 mins | Cook Time: 2 hrs | Total Time: 2 hrs 30 mins | Servings: 8 people
Enjoy a comforting beef soup infused with amazing flavor from slow roasting the beef in the oven. Serve this with fresh bread or over-mashed potatoes for a filling meal perfect for your entire family!
Ingredients
2 pounds beef stew meat, (or beef chuck, cut into 1-inch pieces)
4 garlic cloves, minced
6 ounces bacon, chopped into 1/4-inch strips
2 tablespoons olive oil, to sautee
1 pound mushrooms, thickly sliced
1/4 c. all-purpose flour
2 c. good dry red wine
4 carrots, peeled and cut into 1/2-inch thick pieces
1 medium yellow onion, diced
1 tablespoon tomato paste
1/2 teaspoon dried thyme
1 pound small potatoes, new potatoes, or fingerling, halved or quartered
4 c. low sodium beef broth, or beef stock
2 bay leaves
2 1/2 teaspoons sea salt, or to taste, divided
1 1/2 teaspoons black pepper, freshly ground, divided
How to make Beef Stew
Step 1: Saute the bacon in a large, oven-proof pot over medium heat until the fat is released and the bacon is golden brown. To a separate bowl, transfer the bacon.
Step 2: In a large mixing bowl, place the beef and season with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Sprinkle the beef with 1/4 cup flour. Toss to evenly coat the beef. Into the hot bacon fat in the same pot, cook the beef in 2 batches for about 3 minutes on each side over medium/high heat until browned. If needed, add olive oil. To the bowl with bacon, transfer the browned beef.
Step 3: To the pot, pour in 2 cups of wine, scraping the bottom of the pot to release any browned bits. Toss in the sliced mushrooms and let it simmer for about 10 minutes over medium heat.
Step 4: In the meantime, heat 2 tbsp olive oil in a large non-stick skillet over medium/high heat. Then, add the sliced carrots along with the diced onion, and 4 chopped garlic cloves. Saute for about 4 minutes. Next, add 1 tbsp tomato paste and continue to cook for a minute more. To the soup pot, transfer the veggies.
Step 5: Pour in 4 cups of beef broth. Then, add 2 bay leaves, 1/2 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the beef and bacon back into the pot. Add the potatoes and stir well until the potatoes are completely submerged in liquid. Put the lid on and bake in the oven for about 1 hour and 45 minutes at 325 degrees F.
Note:
After the pot comes out of the oven, tilt the pot to let the liquid pool to one side, then skim off the excess fat for a healthier stew.
Nutrition Facts:
Amount Per Serving: Calories 365 Calories from Fat 90 Fat 10g15% Saturated Fat 2g13% Cholesterol 70mg23% Sodium 1479mg64% Potassium 1194mg34% Carbohydrates 21g7% Fiber 3g13% Sugar 3g3% Protein 35g70% Vitamin A 5125IU103% Vitamin C 16.1mg20% Calcium 48mg5% Iron 3.6mg20%
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