Slow-Simmered Beef Stew
Servings 6
Equipment
- Large Dutch oven
Ingredients
- 4 slices of bacon, cut into small bits
- 2½ lbs beef chuck, cut into 2-inch chunks & excess fat removed
- Sea salt and freshly cracked pepper, to taste
- 1 large onion, diced
- 3 large cloves of garlic, minced
- 4 tbsp tomato paste
- 3 tbsp flour
- 1 cup red wine
- 4½ cups beef broth
- 3 large carrots, peeled & cut into 1/2=inch pieces
- 2 stalks of celery, diced
- 3 sprigs of fresh thyme
- 2 bay leaves
Instructions
- Preheat the oven to 325 degrees.
- Cook the bacon pieces in a large Dutch oven over medium heat until cooked through and the fat has rendered down. Remove the bacon with a slotted spoon and place it on a paper towel. Remove all but 1 tablespoon of bacon grease from the Dutch oven; set the remaining bacon grease aside.
- Return the Dutch oven to the stove and turn it up to medium-high.
- Pat the beef chunks dry, then season well with sea salt and freshly cracked pepper, to taste.
- Add half the meat to the HOT Dutch oven and cook until evenly browned, about 3 minutes. Remove the beef to a plate. Add the remaining beef to the Dutch oven and cook until evenly browned, about 3 minutes. Remove to the plate and cover loosely with a foil tent; set aside.
- Add the remaining 1 tablespoon of bacon grease to the Dutch oven over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes.
- Add the minced garlic and cook, stirring constantly, for 30 seconds.
- Add the tomato paste and cook, stirring constantly, for 45 seconds.
- Add the flour and cook, stirring constantly, for 2 minutes.
- Add the red wine and whisk until the mixture is well combined and reduced, about 2 minutes.
- Add the beef broth, cooked beef chunks and their juices, and the carrot, celery, bacon crumbles, thyme sprigs, and bay leaves. Stir, then cover with a tight-fitting lid and bake for 2 hours and 25 minutes.
- Remove the lid after 2 hours & 25 minutes and cook for 15-20 minutes to finish the beef and thicken the sauce.
- Remove from the oven and skim off any fat from the surface.
- Remove the thyme sprigs and bay leaves. Taste and season with sea salt and freshly cracked pepper.
- Serve over creamy mashed potatoes (click the link for the recipe). Enjoy.