Classic Beef Stew Recipe For Dinner - Natasha's Kitchen

Ingredients

• 6 oz Bacon (smoked, chopped)
• 2 lb Beef Chuck (trimmed, cut into 1‑inch cubes)
• 0.5 Tbsp Kosher Salt (divided)
• 1 tsp Black Pepper (freshly ground)
• 0.25 cup All-Purpose Flour (for coating beef)
• 2 Tbsp Olive Oil (extra‑virgin, plus more if needed)
• 2 cup Dry Red Wine (Cabernet or similar)
• 1 lb Mushrooms (cremini or button, thickly sliced)
• 4 Carrots (peeled, cut into ½‑inch pieces)
• 1 Yellow Onion (medium, diced)
• 4 Garlic Cloves (minced)
• 1 Tbsp Tomato Paste (canned)
• 4 cup Beef Broth (low‑sodium)
• 2 Bay Leaves (dried)
• 0.5 tsp Dried Thyme
• 1 lb Small Potatoes (waxy, halved or quartered)
• 2 Tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare All Ingredients

   Chop bacon, cut beef into cubes, slice mushrooms, chop carrots, dice onion, mince garlic, measure wine, broth, and herbs.

   Time: PT10M

2. Render Bacon Fat

   Heat the Dutch oven over medium heat, add the chopped bacon and sauté until golden and the fat has rendered, then transfer the bacon to a bowl.

   Time: PT5M

3. Season and Coat Beef

   In a large bowl combine the beef cubes with ½ Tbsp salt, 1 tsp black pepper and ¼ cup flour; toss until evenly coated.

   Time: PT3M

4. Brown First Half of Beef

   Add half of the coated beef to the hot bacon fat, sear over medium‑high heat about 3 minutes per side until browned.

   Time: PT6M

5. Brown Remaining Beef

   If the pot looks dry, add a little extra olive oil, then brown the second half of the beef using the same method.

   Time: PT6M

6. Deglaze with Red Wine

   Return all browned beef and the cooked bacon to the pot, pour in 2 cups red wine, bring to a boil while scraping the browned bits from the bottom.

   Time: PT5M

7. Add Mushrooms

   Stir in the thickly sliced mushrooms and simmer for 10 minutes.

   Time: PT10M

8. Sauté Vegetables

   While the mushrooms simmer, heat 2 Tbsp olive oil in a nonstick skillet over medium‑high heat. Add carrots, onion and garlic; sauté 4 minutes, then add tomato paste and cook another minute.

   Time: PT5M

9. Combine Veggies with Stew Base

   Transfer the sautéed vegetables to the pot, then add 4 cups beef broth, bay leaves, thyme, an additional 1 tsp salt and ½ tsp black pepper. Stir to combine.

   Time: PT2M

10. Add Potatoes and Finish Prep

    Add the small potatoes (halved or quartered) to the pot, ensuring they are submerged. Give everything a final stir.

    Time: PT3M

11. Oven Braise

    Cover the pot with a tight‑fitting lid and place it in a pre‑heated oven at 325°F. Bake for 1 hour 45 minutes, or until the beef is fork‑tender.

    Time: PT1H45M

    Temperature: 325°F

12. Finish and Garnish

    Remove the pot from the oven, skim off excess fat from the surface, and sprinkle chopped fresh parsley (or dill) over the stew before serving.

    Time: PT5M

Nutrition Facts

Calories

693

Protein

40g

Carbohydrates

45g

Fat

35g

Fiber

5g