Nothing says fall like homemade soups and stews. The rich and robust flavors in this recipe make it a great one for a cold fall day.
Hearty Beef Stew
Recipe from Natasha’s Kitchen
- 6 oz thick bacon
- 2 TBSP olive oil
- 2 lb boneless beef chuck (cut into 1” pieces)
- Salt and Pepper
- 1/4 cup flour
- 2 cups of red wine
- 1 lb mushrooms sliced
- 4 large carrots (cut 1/2 “ thick)
- 1 yellow onion diced
- 4 garlic cloves chopped
- 1 TBSP tomato paste
- 4 cups low sodium beef broth
- 2 bay leaves
- 1 tsp thyme
- 1 lb potatoes cut into 1” pieces
In large pot saute bacon over medium heat until golden brown. Remove bacon and set aside. Place beef in large bowl and season with 1/2 tbsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup of flour and toss until all beef is coated evenly. Transfer beef into pan the bacon was cooked in and over med/high heat brown the beef (about 3 minutes per side). You will probably have to cook beef in 2 batches, it won’t all fit the pan at one time. When all beef is browned take out of pan and set aside.
Add to 2 cup of wine to pot and bring to boil, make sure to scrape the bottom of the pot. Add mushrooms and simmer for 10 minutes over medium heat. Add the cooked beef and bacon back into the pot.
In frying pan over med/high heat add 2 TBSP of olive oil. Then add sliced carrots and onions and saute’ for about 3 min. Add Garlic and cook for 1 minute, then add tomato paste and saute’ for another minute. Add the vegetables to the soup pot.
Pour 4 cups of beef broth, 2 bay leaves, dried thyme, 1 tsp salt and 1/2 tsp pepper to pot. Give it a stir and bring to a low boil. Lastly, add potatoes to the pot, cover and finish cooking in oven for 1 hour and 45 minutes at 325 degrees. Enjoy!