Red Wine Beef Stew with Bacon

Ingredients

• 220 g Bacon (cut into 1‑cm strips)
• 1.5 kg Beef Chuck (cut into 2‑3 cm cubes)
• to taste Salt
• to taste Black Pepper
• 3 medium Carrots (peeled and sliced)
• 1 medium Onion (diced)
• 500 g Mushrooms (cleaned and quartered)
• 2-3 cloves Garlic (minced)
• 2 tbsp All-Purpose Flour (sifted)
• 12 pieces Pearl Onions (peeled)
• 2 cups Red Wine (dry red, such as Cabernet Sauvignon)
• 3 cups Beef Stock (store‑bought or homemade)
• 2 tbsp Tomato Paste
• 1 cube Beef Stock Cube
• 2 pieces Bay Leaves
• 3 sprigs Fresh Thyme
• to taste Parsley (frozen, chopped)

Instructions

1. Prepare Ingredients

   Trim the beef into 2‑3 cm cubes, season with salt and pepper. Peel and slice carrots, dice the onion, quarter the mushrooms, mince the garlic, and peel the pearl onions.

   Time: PT10M

2. Render and Fry Bacon

   Heat the skillet over medium heat, add the bacon strips and fry until golden brown and crisp. Transfer to a paper‑towel‑lined plate, reserving the rendered fat.

   Time: PT7M

   Temperature: medium heat

3. Brown the Beef

   In the same skillet, add the beef cubes in batches, searing each side until a deep golden crust forms. Remove and set aside.

   Time: PT10M

   Temperature: medium‑high

4. Sauté Vegetables

   Add the carrots, onion, mushrooms, garlic, and pearl onions to the pot with the bacon fat. Cook, stirring occasionally, for 5‑7 minutes until softened.

   Time: PT7M

   Temperature: medium

5. Coat with Flour

   Sprinkle the flour over the vegetables, stirring to coat evenly. Cook for 2 minutes to eliminate raw flour taste.

   Time: PT2M

   Temperature: medium

6. Deglaze with Red Wine

   Pour in the red wine, stirring to loosen any browned bits. Let it simmer for about 5 minutes until the wine reduces slightly.

   Time: PT5M

   Temperature: medium

7. Add Liquids and Seasonings

   Stir in the beef stock, tomato paste, stock cube, bay leaves, thyme sprigs, frozen parsley, and return the browned beef and bacon to the pot. Bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: high

8. Oven Braise

   Cover the pot with a lid and place it in a pre‑heated oven at 175 °C (350 °F). Let it simmer for 2 hours until the beef is fork‑tender.

   Time: PT2H

   Temperature: 175°C

9. Finish and Serve

   Remove the pot from the oven, discard bay leaves and thyme stems, and give the stew a final stir. Adjust seasoning if needed and serve hot with rosemary mashed potatoes.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

4 g