Classic Beef Stew Recipe
About this recipe
This Classic Beef Stew from Natasha's Kitchen is a hearty and flavorful dish that promises tender beef that melts in your mouth. It's perfect for a cozy dinner, especially during the colder months, and is packed with rich flavors from slow roasting in the oven.
The combination of bacon, red wine, and a variety of vegetables makes this stew not just filling but also a delightful meal that can impress guests or satisfy a family craving.
Ingredient notes
- Use 2 to 2.5 lbs of boneless beef chuck or good quality stew meat, trimmed and cut into 1" pieces.
- For the red wine, choose a good quality like Soft Red or Pinot Noir.
Tips from Natashas Kitchen’s video
- Sauté the bacon until golden brown to release its fat, which adds flavor to the stew.
- Make sure to brown the beef in batches to ensure even cooking and prevent steaming.
- Deglaze the pot with red wine to scrape up any flavorful bits stuck to the bottom, enhancing the stew's flavor.
- Skim off excess fat from the top of the stew before serving for a healthier option.
Good to know
- What type of pot should I use for this beef stew?
- A large oven-safe pot, preferably a Dutch oven, is recommended.
- How long does this stew need to bake in the oven?
- Bake the stew at 325°F for 1 hour and 45 minutes.
- Can I substitute the mushrooms in this recipe?
- Yes, if you're not a mushroom lover, you can avoid them as they are thickly sliced and easy to pick out.
- What can I serve with this beef stew?
- It's great served with fresh crusty French bread.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a large oven-safe pot, preferably a Dutch oven, sauté the chopped bacon over medium heat until golden brown and the fat is released. Remove the bacon to a separate dish.
- 2
In a bowl, stir together the chopped beef with salt, black pepper, and flour until the beef is evenly coated.
- 3
Transfer half of the beef into the hot bacon fat and cook over medium-high heat until browned, about three minutes per side. Add more olive oil if needed, then add the second half of the beef and cook until browned. Transfer the browned beef to the bowl with the bacon.
- 4
Add the red wine to the pot and bring it to a boil, scraping the bottom to deglaze the pot.
- 5
Add the thickly sliced mushrooms and simmer over medium heat for 10 minutes.
- 6
Chop the carrots into half-inch thick pieces, dice the onion, and chop the garlic.
- 7
In a large nonstick skillet over medium-high heat, add olive oil, then add the sliced carrots, diced onion, and chopped garlic. Sauté for 4 minutes, stirring frequently.
- 8
Once the onions are soft, add the tomato paste and sauté for another minute. Transfer the veggies to the pot.
- 9
Add the beef broth, bay leaves, thyme, salt, and black pepper to the pot. Stir to combine.
- 10
Add the beef and bacon back to the pot, then stir in the small potatoes, ensuring they are submerged in liquid.
- 11
Cover with a tight-fitting lid and transfer to a preheated oven. Bake at 325°F for 1 hour and 45 minutes.
- 12
Before serving, skim off any extra fat from the top of the stew for a healthier option.
- 13
Garnish with parsley or dill before serving.
Heads up — we had to guess a little:
- The total time is inferred based on the cooking duration mentioned in the transcript.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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