Bacon and Wine Beef Stew


Bacon and red wine…two of my favorite things. This hearty and rich beef stew is perfect for those cool fall days and long winter nights. Slow and low cooking gives you perfectly tender beef along with earthy vegetables and herbs. The red wine adds a complexity to the broth and the bacon…well…it’s bacon!! These extra touches elevate this stew and makes it extraordinary. Add some crusty bread and warm up with a bowl of this delicious beef stew. You can even cook it ahead of time and eat it the next day. This stew gets better and better every day.


  • 1/2 pound bacon, cut with kitchen scissors
  • 3 pounds lean stew meat, cut into small cubes
  • 2 cups sliced mushrooms
  • 1 carrot, sliced
  • 1 onion, diced
  • 1 stalk celery, diced
  • 10-15 fingerling potatoes, halved
  • 1 clove garlic, minced
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried thyme
  • 4 bay leaves
  • 3 tablespoons flour
  • 2 cups dry red wine
  • 3-4 cups beef broth
  • fresh flat leaf parsley, for garnish

Serves 8

Prep Time:

0 hrs 20 mins

Cook Time:

3 hrs 30 mins



Preheat the oven to 325 degrees.

Pat meat thoroughly dry with paper towels. Season generously with salt and pepper and set aside.

In a large Dutch oven over medium heat, cook the bacon, stirring occasionally, until fat is rendered and bacon is beginning to crisp. Remove bacon, and set aside.

When the bacon fat is very hot, but not quite smoking, place about 1/4 of the meat into it, browning quickly on all sides, taking care not to crowd or it will just steam the meat. Continue cooking the meat in this way, until it is all browned, removing the meat from the pan each time and setting it aside.

Cook the mushrooms in the bacon fat until browned, about 5-10 minutes. Remove and set aside.

Add the vegetables to the pan, season with salt and pepper, and cook for 5 minutes, or until slightly tender. Add tomato paste, bay leaves, and thyme and cook for about a minute.

Return the bacon, beef and mushrooms to the pan and sprinkle on the flour, salt and pepper and toss to coat.

Add the wine and broth and bring to a boil. Don’t worry about all that wine…the alcohol cooks off.  Place in the oven and cook for 2 1/2-3 hours. Garnish with chopped parsley.

Note: Soups and stews freeze very well. Make ahead and freeze for quick and easy weeknight meals.


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