A rich and hearty beef stew braised in red wine and beef broth, with onions, garlic, and a variety of vegetables. Perfect for a comforting meal.
Preparation time
30min
Cooking time
2h 30min
Ingredients
6 Servings
- 150 grams bacon
- 500 milliliters beef broth
- 1500 grams beef stew meat
- 0.5 teaspoon black pepper
- 4 carrots
- 2 tablespoons flour
- 2 cloves garlic
- 500 grams mushrooms
- 750 milliliters red wine
- 1 teaspoon salt
- 12 small onions
- 1 teaspoon thyme
- 1 tablespoon tomato paste
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Season beef with salt and pepper, then sprinkle with flour; toss to coat.
Step 3
Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon and set aside.
Step 4
In the same pot, brown the beef in batches, adding more oil if needed. Remove beef and set aside.
Step 5
Add wine to the pot, scraping up any browned bits from the bottom.
Step 6
Add beef broth, tomato paste, garlic, and thyme. Return bacon and beef to the pot.
Step 7
Stir in carrots and onions. Bring to a simmer, cover, and transfer to the preheated oven.
Step 8
Cook in the oven for 2 hours, then add mushrooms and cook for an additional 30 minutes.
Step 9
Serve hot, garnished with fresh parsley if desired.