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If you’re craving a rich, hearty meal that feels like a warm hug on a chilly day, you absolutely have to try this Red Wine Beef Stew with Bacon and Vegetable Topping Recipe. Bursting with deep flavors from tender beef chuck simmered slowly in robust red wine and savory herbs, this dish is elevated by a crispy, caramelized bacon and vegetable topping that adds an irresistible burst of texture and color. It’s comfort food with a gourmet twist, perfect for sharing with friends or enjoying on a cozy night in.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that each play a pivotal role in building layers of flavor and texture, making the stew complex but approachable. From the rich beef chuck to the fresh herbs and the vibrant vegetable topping, every element works together to create a magical balance of taste and heartiness.
- 2 ½ pounds beef chuck roast (cut into 1.5 inch chunks): The star protein that becomes tender and flavorful after long, slow cooking.
- 2 onions (diced): Adds natural sweetness and depth, creating the stew’s aromatic foundation.
- 3 tablespoons olive oil: For sautéing and bringing out the best in your aromatics.
- 1 tablespoon tomato paste: Boosts umami and adds richness to the sauce.
- 2 cloves garlic (pressed or finely minced): A punch of savory warmth that complements the beef.
- 1 tablespoon fresh thyme: Herbaceous and subtle, tying in beautifully with the wine.
- 1 tablespoon fresh rosemary (chopped): Adds a fragrant piney note that elevates the stew.
- 1-2 bay leaves: Infuse the broth with their distinctive, slightly floral flavor.
- 1 cup red wine (Syrah or Zinfandel recommended): Deepens the stew with rich fruitiness and acidity.
- 3 cups beef stock: The hearty base that melds all ingredients together.
- ¼ cup flour: Helps create a luscious, thickened stew sauce.
- 2 Yukon gold potatoes (peeled, cut into 1 inch cubes): Creamy and tender, adding substance.
- 2 carrots (peeled, cut into ½ inch coins): Sweetness and texture within the stew.
- Kosher salt: Essential for seasoning at different stages to build flavor.
- Fresh ground black pepper: Adds a gentle heat and brightness.
- Chopped fresh parsley (optional garnish): For a fresh, green pop of color and flavor.
- 1 cup pearl onions (or cipollini onions): Sweet, tender jewels that accompany the topping beautifully.
- 2-3 carrots (cut into 1 inch pieces): Adds body and vibrant color to the vegetable topping.
- 8 crimini mushrooms (thickly sliced): Earthy mushrooms that soak in bacon fat for a savory finish.
- 2 slices bacon (cut into 1 inch lardons): Adds smoky richness and crispy texture in the topping.
How to Make Red Wine Beef Stew with Bacon and Vegetable Topping Recipe
Step 1: Season and Sauté Your Base
Start by preheating your oven to 325°F. Generously season the beef chuck pieces with kosher salt and set them aside. In a large Dutch oven, heat the olive oil over medium-high heat, then add the diced onions. Cook these slowly, stirring often until they’re beautiful golden brown—about 20 minutes. This step unlocks the onions’ natural sweetness, which is crucial for the stew’s depth.
Step 2: Build Flavor with Tomato Paste and Garlic
Next, stir in the tomato paste and pressed garlic, cooking and stirring constantly for around 2 minutes until the mixture turns a lovely rust color. This step adds a wonderful umami richness to your stew foundation.
Step 3: Thicken with Flour and Introduce Broth and Wine
Add the flour and stir for about a minute to rid it of the raw taste. Then, slowly whisk in the beef stock, followed by the red wine, scraping the browned bits off the bottom of the pot with a wooden spoon. These bits are flavor gold, so don’t skip this!
Step 4: Add Herbs and Simmer
Toss in the fresh thyme, chopped rosemary, and bay leaves, then bring everything to a gentle simmer for about 3 minutes to let the herbs infuse the liquid.
Step 5: Add Beef and Bake Low and Slow
Stir in the seasoned beef, arranging chunks so some peek above the liquid — this helps with caramelization later. Return the pot to a simmer on the stovetop, then transfer it uncovered to the oven. Let the stew cook gently for 1 hour and 45 minutes to develop tender, melt-in-your-mouth meat.
Step 6: Add Root Vegetables and Continue Cooking
Remove the pot from the oven, scrape down any browned bits on the sides, then add the cubed potatoes and carrot coins. Stir everything gently and rearrange so the beef is on top and slightly exposed. This allows the meat to brown further during the next hour of baking. Return the stew to the oven uncovered and cook until the vegetables are tender, about 1 hour more.
Step 7: Prepare the Bacon and Vegetable Topping
While the stew is finishing in the oven, start your topping by adding just enough water to cover the bottom of a medium sauté pan, then add the bacon pieces. Cover and bring to a boil over medium-high heat. Once boiling, remove the lid and add pearl onions and carrot pieces. Cook, stirring often, until the water evaporates.
Step 8: Brown Mushrooms and Finish Topping
Add thickly sliced crimini mushrooms and a pinch of salt (remember bacon is salty!), reduce the heat to medium-low, and cook, stirring frequently, until the vegetables are beautifully browned, about 20-30 minutes. You might need to add a little olive oil if the bacon fat isn’t enough to coat the veggies evenly.
Step 9: Final Seasoning and Serve
When the stew is done, bring it out of the oven, stir, and scrape the browned bits from the pot sides back into the mix. Taste and adjust with salt and pepper as needed. Spoon the stew into bowls and generously top with the savory bacon and vegetable topping. A sprinkle of fresh parsley adds the perfect fresh contrast.
How to Serve Red Wine Beef Stew with Bacon and Vegetable Topping Recipe
Garnishes
A scattering of chopped fresh parsley is a simple but wonderful garnish. It brightens up the bowl with a burst of green and adds a fresh herbaceous note that pairs perfectly with the deep flavors of the stew and bacon topping. You can also add a little cracked black pepper on top for an extra touch of warmth.
Side Dishes
Though the stew is hearty and satisfying on its own, a side of crusty bread is highly recommended. Rustic sourdough or a warm baguette is ideal for soaking up every last bit of that luscious sauce. For something lighter, a crisp green salad with a tangy vinaigrette offers a refreshing balance to the rich, meaty stew.
Creative Ways to Present
For a rustic, cozy presentation, serve the stew in individual cast-iron cocottes or ceramic ramekins. Layer the bacon and vegetable topping beautifully on each serving to showcase the different textures. For family-style dining, ladle the stew into a large serving dish and pile the topping attractively over the top with a sprinkle of fresh herbs. It’s guaranteed to wow your guests!
Make Ahead and Storage
Storing Leftovers
This Red Wine Beef Stew with Bacon and Vegetable Topping Recipe actually tastes even better the next day as the flavors meld together beautifully. Store leftovers in an airtight container in the refrigerator for 3-4 days. Make sure to keep the topping separate if possible to maintain its crispness.
Freezing
You can freeze the stew without the topping for up to 3 months. Freeze it in airtight, freezer-safe containers or heavy-duty freezer bags. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove. Prepare the bacon and vegetable topping fresh when serving for the best texture.
Reheating
For the stew, gently reheat on the stovetop over medium heat, stirring occasionally until warmed through. If the sauce is too thick, add a splash of beef stock or water to loosen it up. Reheat the topping separately in a sauté pan over medium heat to bring back its crisp, caramelized goodness.
FAQs
Can I use a different cut of beef for this stew?
Beef chuck roast is ideal because it becomes tender and flavorful after slow cooking. However, you can also use short ribs or brisket, but cooking times might vary. Just ensure the meat is cut into similar sized chunks for even cooking.
What type of red wine works best for the stew?
Syrah or Zinfandel are great choices for their fruity, peppery notes that complement the beef. Avoid very sweet wines or cooking wines—opt for decent quality wines you’d enjoy drinking as their flavors impart richness to the stew.
Can I make this stew in a slow cooker?
Yes! After browning the beef and cooking the aromatics on the stove, transfer everything to a slow cooker, add the liquids and herbs, and cook on low for 6-8 hours or until the beef is tender. Add potatoes and carrots later in the cooking time so they don’t overcook.
Is it necessary to brown the vegetables separately with bacon?
While not absolutely necessary, the bacon and vegetable topping adds a wonderful smoky richness and contrasting texture that really elevates the stew. It’s well worth the extra effort for an impressive final dish.
How thick should the stew sauce be?
The stew should have a rich, slightly thickened sauce that coats the beef and vegetables but isn’t too heavy. The flour and slow simmering help achieve this perfect consistency. If it’s too thick after reheating, simply stir in a splash of beef stock.
Final Thoughts
This Red Wine Beef Stew with Bacon and Vegetable Topping Recipe is one of those dishes that feels like a celebration of cozy, soulful cooking. The harmony of tender beef, layered veggies, hearty wine sauce, and that savory bacon topping is truly unforgettable. I encourage you to set aside a few hours, gather these simple ingredients, and treat yourself to a bowl of comfort that’s as satisfying to make as it is to eat. You’ll wonder why you didn’t make it sooner!
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Red Wine Beef Stew with Bacon and Vegetable Topping Recipe
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A hearty and rich Red Wine Beef Stew featuring tender chunks of beef chuck slow-cooked in a flavorful blend of red wine, beef stock, fresh herbs, and root vegetables. Finished with a savory topping of bacon, pearl onions, carrots, and mushrooms, this classic stew is perfect for cozy meals and gatherings.
Ingredients
Beef and Stew Base
- 2 ½ pounds beef chuck roast (cut into one and a half 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
- 1 cup pearl onions (or cipollini onions)
- 2–3 carrots (cut into 1 inch pieces)
- 8 crimini mushrooms (thickly sliced)
- 2 slices of bacon (cut into 1 inch lardons)
- chopped fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) to prepare for slow cooking the stew.
- Season Beef: Season the beef chunks generously with kosher salt and set aside to allow the flavors to penetrate.
- Sauté Onions: Heat olive oil in a Dutch oven over medium-high heat. Add the diced onions, season with kosher salt, and cook, stirring frequently, until they turn golden brown, approximately 20 minutes.
- Add Tomato Paste and Garlic: Stir in tomato paste and minced garlic, cooking while stirring constantly for about 2 minutes until the mixture turns a rust color.
- Add Flour: Sprinkle flour over the mixture and stir continuously for around 1 minute to form a roux that will help thicken the stew.
- Incorporate Liquids: Slowly whisk in the beef stock followed by the red wine, scraping any browned bits from the pan’s bottom with a wooden spoon to incorporate that deep flavor.
- Add Herbs and Bay Leaves: Stir in fresh thyme, rosemary, and bay leaves, bringing the mixture to a simmer for about 3 minutes.
- Add Beef: Add the seasoned beef chunks, arranging so some pieces are partially above the liquid to allow browning. Bring back to a simmer.
- Oven Cook Part 1: Transfer the Dutch oven uncovered to the preheated oven and cook for 1 hour and 45 minutes, allowing flavors to meld and beef to tenderize.
- Add Vegetables: Remove from oven, scrape down browned bits from the pot sides, and stir in the potatoes and carrot coins. Rearrange beef so it rests on top of the vegetables, exposing it to oven heat for additional browning.
- Oven Cook Part 2: Return the pot uncovered to the oven, cooking for another hour or until potatoes and carrots are tender.
- Prepare Topping – Boil Bacon: In a medium sauté pan, add just enough water to cover the pan’s bottom. Add bacon pieces, cover with a lid, and heat over medium-high, bringing water to a boil.
- Add Pearl Onions and Carrots: Once water is boiling, remove the lid, add pearl onions and carrots, cooking and stirring often until the water evaporates.
- Add Mushrooms and Season: Stir in sliced mushrooms and season lightly with salt. Reduce heat to medium-low.
- Brown Vegetables: Cook stirring often for 20-30 minutes, allowing bacon fat to render and vegetables to brown nicely. Add a small amount of olive oil if needed to prevent sticking.
- Final Stew Touch: Remove the stew from the oven, stir to combine, scraping down any browned bits on the pot sides. Taste and adjust salt and pepper as necessary.
- Serve: Spoon the stew into bowls and top with the bacon-vegetable mixture and chopped fresh parsley if desired.
- Optional Bread: Serve with crusty bread as a side to soak up the rich stew juices.
Notes
- Using a Dutch oven is key for even heat distribution during the slow oven cooking process.
- Choose a full-bodied red wine such as Syrah or Zinfandel for best flavor depth.
- Partially exposing beef above the liquid allows it to brown and develop additional texture and taste.
- The topping made from bacon and vegetables adds a rich, savory crunch to complement the stew.
- Cooking the onions slowly until golden is essential for developing the stew’s base flavor.
- If you don’t have pearl onions, cipollini onions or small shallots can be used as substitutes.
- Adjust seasoning at the end to your taste, since both bacon and beef stock add saltiness.
