Classic Beef Stew 

Hearty, savory, and melt-in-your-mouth tender this Beef Stew is slow-roasted to perfection. Made with wine, veggies, bacon, and beef simmered in a rich broth, every bite is full of comforting flavor. Serve with crusty bread or creamy mashed potatoes for a perfect cold-day dinner.

Ingredients
6 oz bacon, chopped
2 Tbsp olive oil, for sautéing
2 lbs beef stew meat (or chuck, 1” cubes)
2 1/2 tsp sea salt (divided)
1 1/2 tsp ground black pepper (divided)
1/4 cup flour, for coating
2 cups dry red wine
1 lb mushrooms, thick-sliced
4 carrots, peeled & cut into 1/2” pieces
1 yellow onion, diced
4 garlic cloves, minced
1 Tbsp tomato paste
4 cups low-sodium beef broth or stock
2 bay leaves
1/2 tsp dried thyme
1 lb small potatoes, halved or quartered

Instructions
Sauté Bacon
In a large oven-proof pot, cook bacon over medium heat until crispy. Remove and set aside.
Brown the Beef
Season beef with salt and pepper, then coat with flour. Brown in the bacon fat in batches. Add oil as needed. Transfer to the bacon bowl.
Deglaze & Simmer
Pour wine into the pot and scrape the bottom. Add mushrooms and simmer ~10 mins.
Cook Veggies
In a separate skillet, sauté carrots, onion, and garlic for 4 minutes. Add tomato paste and cook another minute. Add to the stew pot.
Combine & Bake
Add broth, bay leaves, thyme, salt, pepper, browned meat, bacon, and potatoes. Stir and ensure everything is submerged.
Cover and bake at 325°F for 1 hr 45 mins until everything is fork-tender and infused with flavor.