I love how every layer of this stew adds incredible depth. From the crispy bacon to the caramelized beef to the wine-simmered mushrooms, each step builds flavor. The oven does most of the work, slowly infusing the stew with richness. I also appreciate that it makes a generous amount—perfect for feeding a crowd or enjoying leftovers for days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 oz bacon, chopped into 1/4″ strips
2 tablespoons olive oil (for sautéing)
2 lbs beef stew meat or chuck, cut into 1″ pieces
2½ teaspoons sea salt, divided (or to taste)
1½ teaspoons freshly ground black pepper, divided
1/4 cup all-purpose flour
2 cups dry red wine
1 lb mushrooms, thickly sliced
4 carrots, peeled and cut into 1/2″ pieces
1 medium yellow onion, diced
4 garlic cloves, minced
1 tablespoon tomato paste
4 cups low sodium beef broth or stock
2 bay leaves
1/2 teaspoon dried thyme
1 lb new or fingerling potatoes, halved or quartered
Directions
I start by sautéing the chopped bacon in a large oven-safe pot over medium heat until golden and crisp. I transfer the bacon to a bowl using a slotted spoon.
While the bacon cooks, I season the beef with 1½ teaspoons salt and 1 teaspoon pepper, then toss it with the flour until coated evenly.
I sear the beef in two batches in the bacon fat over medium-high heat until browned on both sides, about 3 minutes per side. I add olive oil as needed to keep things from sticking, then transfer the beef to the bacon bowl.
I pour the red wine into the pot to deglaze, scraping up any flavorful bits from the bottom. I add the sliced mushrooms and simmer them for about 10 minutes.
In a separate skillet, I sauté the carrots, onion, and garlic in olive oil over medium-high heat for about 4 minutes. Then I stir in the tomato paste and cook for one more minute before adding the mixture to the stew pot.
I add the beef broth, bay leaves, thyme, remaining salt and pepper, and then return the beef and bacon to the pot. I stir in the potatoes and make sure they’re submerged in the liquid.
I cover the pot with a lid and bake it in a preheated 325°F oven for 1 hour and 45 minutes.
When it’s done, I let the stew rest for a few minutes and skim off any excess fat from the top if needed.
Servings and timing
This recipe makes about 8 hearty servings. I spend 30 minutes prepping and about 2 hours baking, making the total cook time 2 hours and 30 minutes. It’s ideal for a lazy Sunday dinner or a cozy evening when I want the oven to do most of the work.
Variations
Sometimes I swap the beef with lamb for a richer flavor, or toss in parsnips or turnips alongside the potatoes. If I don’t have red wine, I substitute with more broth and a splash of balsamic vinegar for depth. For a more rustic finish, I occasionally stir in green peas at the end or garnish with chopped parsley.
Storage/Reheating
This stew stores beautifully. I keep leftovers in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop over medium heat, and the flavor often gets better the next day. I can also freeze it (without potatoes, if I want to avoid texture changes) for up to 2 months.
FAQs
Can I make this in a slow cooker?
Yes, after browning the beef and cooking the vegetables, I transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
Do I have to use wine?
Not at all. I use extra beef broth with a splash of vinegar or Worcestershire sauce for depth if I want to skip the wine.
What kind of beef should I use?
I prefer beef chuck—it’s well-marbled and becomes fork-tender when slow-cooked.
How can I thicken the stew?
This stew is thickened slightly by the flour-coated beef. If I want it thicker, I simmer it uncovered on the stovetop after baking or stir in a cornstarch slurry.
Can I make this ahead?
Definitely. I often make it a day ahead—the flavors develop beautifully overnight. I reheat it slowly on the stove and it tastes even better the next day.
Conclusion
This Beef Stew is rich, deeply flavorful, and packed with hearty ingredients. I love how roasting it in the oven brings out complex layers of taste, making each bite comforting and satisfying. Whether I serve it with mashed potatoes, crusty bread, or on its own, this stew never fails to warm me up from the inside out. It’s a classic for good reason.
This rich and hearty beef stew is packed with tender beef, bacon, potatoes, carrots, and mushrooms slow-cooked in red wine and broth—comfort food at its finest.
1 lb small potatoes (new potatoes or fingerling), halved or quartered
Instructions
Cook Bacon: In an oven-safe pot, sauté bacon over medium heat until golden and fat is rendered. Remove with a slotted spoon and set aside.
Prepare Beef: Season beef with 1 1/2 tsp salt and 1 tsp pepper. Toss with flour to coat. In two batches, sear beef in bacon fat over medium-high heat until browned (3 minutes per side). Add olive oil if needed. Set beef aside with bacon.
Deglaze with Wine: Add wine to the pot and bring to a boil, scraping up any browned bits. Add mushrooms and simmer for 10 minutes.
Sauté Veggies: In a separate skillet, heat 2 Tbsp olive oil. Sauté carrots, onion, and garlic for 4 minutes. Add tomato paste and cook 1 minute more. Add veggies to soup pot.
Assemble Stew: Add beef broth, bay leaves, thyme, remaining salt and pepper. Return bacon and beef to the pot. Stir in potatoes and ensure they’re submerged.
Bake: Cover pot and bake at 325°F for 1 hour and 45 minutes.
Serve: Let cool slightly. Skim excess fat if desired and serve hot.
Notes
For a healthier version, tilt the pot after baking and skim off excess fat.
Use a good dry red wine such as Cabernet Sauvignon or Pinot Noir for deep flavor.
Add frozen peas at the end if desired for color and freshness.
