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Red Wine Beef Stew with Bacon and Vegetable Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 28 reviews
  • Author: admin
  • 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

Scale

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

  1. Preheat Oven: Preheat the oven to 325°F (163°C) to prepare for slow cooking the stew.
  2. Season Beef: Season the beef chunks generously with kosher salt and set aside to allow the flavors to penetrate.
  3. 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.
  4. 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.
  5. Add Flour: Sprinkle flour over the mixture and stir continuously for around 1 minute to form a roux that will help thicken the stew.
  6. 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.
  7. Add Herbs and Bay Leaves: Stir in fresh thyme, rosemary, and bay leaves, bringing the mixture to a simmer for about 3 minutes.
  8. Add Beef: Add the seasoned beef chunks, arranging so some pieces are partially above the liquid to allow browning. Bring back to a simmer.
  9. 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.
  10. 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.
  11. Oven Cook Part 2: Return the pot uncovered to the oven, cooking for another hour or until potatoes and carrots are tender.
  12. 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.
  13. 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.
  14. Add Mushrooms and Season: Stir in sliced mushrooms and season lightly with salt. Reduce heat to medium-low.
  15. 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.
  16. 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.
  17. Serve: Spoon the stew into bowls and top with the bacon-vegetable mixture and chopped fresh parsley if desired.
  18. 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.

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