If you are on the hunt for a comforting, soul-warming meal, look no further than this Red Wine Beef Stew with Bacon, Mushrooms, and Root Vegetables Recipe. This dish brings together tender beef chuck slowly braised to perfection in a rich red wine sauce, complemented by the smoky depth of bacon, meaty mushrooms, and an array of colorful root vegetables. It’s hearty, flavorful, and perfect for sharing with friends or family on a cozy evening. The layers of aroma and taste truly make this stew a dish you’ll want to return to again and again.
Ingredients You’ll Need
All the ingredients for this stew might seem simple individually, but together they create a symphony of flavor, texture, and color that make the dish extraordinary. Each element plays a role, from the earthy mushrooms and crispy bacon to the aromatic herbs and luscious red wine that ties everything together.
- Beef chuck roast, 2 ½ pounds: Cut into chunks, it becomes meltingly tender when slow-cooked, providing the stew’s rich, hearty base.
- Onions, 2 diced: Slowly caramelized to bring a natural sweetness and base flavor to the stew.
- Olive oil, 3 tablespoons: For browning and enhancing the aroma of onions and beef.
- Tomato paste, 1 tablespoon: Adds depth and a gentle tang to the stew’s sauce.
- Garlic, 2 cloves: Pressed or minced for a subtle punch of savory warmth.
- Fresh thyme, 1 tablespoon: Brings earthiness and herbaceous notes.
- Fresh rosemary, 1 tablespoon, chopped: Offers fragrant pine-like hints that complement the beef.
- Bay leaves, 1-2: Infuse the stew with a subtle aromatic bitterness.
- Red wine, 1 cup: A bold Syrah or Zinfandel enriches the broth with fruity, robust flavors.
- Beef stock, 3 cups: The luscious liquid base that absorbs all the savory goodness.
- Flour, ¼ cup: Helps thicken the sauce into a rich, stew-worthy consistency.
- Yukon Gold potatoes, 2 peeled and cubed: Their creamy texture soaks up flavors beautifully.
- Carrots, 5 total (2 peeled and sliced into coins, 3 cut into larger pieces): Add sweetness and vibrant color.
- Kosher salt and fresh ground black pepper: Essential seasonings to balance and enhance all flavors.
- Chopped fresh parsley (optional): For a bright, fresh garnish that lifts the stew’s richness.
- Pearl onions, 1 cup: Bring tender sweetness and an elegant bite.
- Crimini mushrooms, 8 sliced thickly: Earthy and meaty, they enhance the stew’s depth.
- Bacon, 2 slices cut into lardons: Adds irresistible smoky notes and a bit of crunch when prepared with vegetables.
How to Make Red Wine Beef Stew with Bacon, Mushrooms, and Root Vegetables Recipe
Step 1: Preparing the Base
Begin by preheating your oven to 325°F, creating the perfect low temperature to slowly tenderize your beef. Season the beef chunks generously with salt and set them aside. Then, warm olive oil in a large dutch oven over medium-high heat and sauté diced onions with salt until they turn a beautiful golden brown, releasing their natural sweetness over about 20 minutes.
Step 2: Building Flavor Layers
Stir in tomato paste and garlic, cooking for two minutes until that irresistible rust color appears. Next, add the flour to coat the onions and lightly toast it for a minute to avoid a raw flour taste. Slowly whisk in beef stock followed by the deep, luscious red wine, using a wooden spoon to scrape up all the browned bits from the bottom—these add incredible flavor to the stew.
Step 3: Simmering Herbs and Beef
Add your fresh thyme, rosemary, and bay leaves to the pot and let the mixture come to a gentle simmer for a few minutes. Incorporate the salted beef pieces and arrange them so they sit partly above the liquid for better browning and flavor infusion. Return the pot to simmer, then transfer it uncovered to your oven and let it cook for an hour and 45 minutes to develop depth and tenderness.
Step 4: Adding Root Vegetables
Once the initial cooking time is done, remove the stew from the oven and carefully scrape down any browned bits on the sides of the pot. Stir in the cubed potatoes and sliced carrots, rearranging the beef to sit on top, exposed to the heat, allowing it to brown further. Return the pot to the oven uncovered, and cook for an additional hour or until the vegetables are tender and infused with rich stew flavors.
Step 5: Preparing the Bacon and Vegetable Topping
While the stew finishes cooking, prepare the topping to add that extra flourish. In a medium sauté pan, add just enough water to cover the bottom. Bring water to a boil with bacon lardons covered. Remove the lid when the water boils and add pearl onions and large carrot pieces, stirring often until the water evaporates. Add the crimini mushrooms, seasoning lightly with salt, then reduce heat and cook until beautifully browned, 20 to 30 minutes. If needed, a splash of olive oil will keep everything nicely coated.
Step 6: Final Touches and Serving
When the stew is done, take it out of the oven, stir everything gently, and scrape any browned bits from the pot’s sides into the stew to maximize flavor. Taste and adjust seasoning with salt and black pepper. Serve in warm bowls topped generously with the bacon-vegetable mixture and a sprinkle of fresh parsley, if you like. Grab a crusty loaf of bread and get ready for a meal that warms the heart!
How to Serve Red Wine Beef Stew with Bacon, Mushrooms, and Root Vegetables Recipe
Garnishes
A scattering of freshly chopped parsley adds a bright, fresh contrast to this rich stew, lifting the flavors and making every bite feel vibrant. You can even try a dollop of sour cream or crème fraîche for a creamy tang that complements the beef beautifully.
Side Dishes
This stew stands perfectly on its own, but pairing it with thick slices of crusty bread makes it divine for soaking up every last bit of the luscious red wine sauce. For a vegetable side, a simple green salad with a light vinaigrette cuts through the richness perfectly. Mashed potatoes or creamy polenta are also excellent for those wanting extra comfort food vibes.
Creative Ways to Present
Serve the stew family-style straight from the dutch oven for a rustic, inviting look that encourages everyone to dig in. Alternatively, individual bowls topped with a sprig of thyme and the mushroom-bacon topping make for an elegant presentation ideal for dinner parties. Don’t hesitate to offer small bowls of grated cheese or chili flakes on the side to let guests customize their bowls!
Make Ahead and Storage
Storing Leftovers
Leftover Red Wine Beef Stew with Bacon, Mushrooms, and Root Vegetables Recipe keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors only deepen as it rests, making your next meal even better!
Freezing
This stew freezes wonderfully. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty bags. It will keep well for up to three months. When you’re ready to enjoy, thaw it overnight in the fridge to preserve the texture and flavor.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. You might want to add a splash of beef stock or water if the stew has thickened too much. Avoid microwaving for best texture, although it works in a pinch.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While chuck roast is ideal for its fat content and tenderness, you can also use brisket or short ribs. Just remember tougher cuts may need longer cooking to break down properly.
What kind of red wine works best?
Choose a full-bodied red wine like Syrah, Zinfandel, or Cabernet Sauvignon. These add richness and fruity notes that complement the beef wonderfully. Avoid cooking wines or very sweet varieties.
Can I make this stew in a slow cooker?
Yes! Brown the beef and sauté the onions and bacon mixture first, then transfer everything to the slow cooker. Cook on low for 7 to 8 hours until tender, adding delicate vegetables like potatoes and mushrooms halfway through.
Is it necessary to brown the beef first?
Yes, browning adds flavor through the Maillard reaction, creating those lovely caramelized bits that deepen the stew’s taste. It’s a small step that makes a big difference!
How do I thicken the stew if it’s too watery?
If needed, simmer it uncovered on the stove after cooking to reduce the liquid. You can also stir in a slurry made from flour or cornstarch mixed with cold water to achieve your desired thickness.
Final Thoughts
There’s something magical about the process of slow-cooking this Red Wine Beef Stew with Bacon, Mushrooms, and Root Vegetables Recipe. From the rich aroma filling your kitchen to the tender beef and flavorful broth, it’s truly a dish that wraps you in warmth and love. I can’t recommend it enough for those special nights when you want to savor a meal that feels like a big, comforting hug. Give it a try—you’ll be so glad you did!
Print
Red Wine Beef Stew with Bacon, Mushrooms, and Root Vegetables Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This hearty Red Wine Beef Stew is a classic comfort dish featuring tender chunks of beef chuck slow-cooked with aromatic herbs, rich red wine, and a medley of vegetables. Slow-baked in the oven to develop deep flavors, it is topped with a savory mixture of bacon, pearl onions, carrots, and mushrooms, delivering a perfectly balanced and satisfying meal ideal for a cozy dinner.
Ingredients
Stew
- 2 ½ pounds beef chuck roast, cut into 1½ inch chunks
- 2 onions, diced
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 cloves garlic, pressed or finely minced
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary, chopped
- 1–2 bay leaves
- 1 cup red wine (such as Syrah or Zinfandel)
- 3 cups beef stock
- ¼ cup flour
- 2 Yukon Gold potatoes, peeled and cut into 1 inch cubes
- 2 carrots, peeled and cut into ½ inch coins
- Kosher salt, to taste
- Fresh ground black pepper, to taste
Topping
- 1 cup pearl onions (or cipollini onions)
- 2–3 carrots, cut into 1 inch pieces
- 8 crimini mushrooms, thickly sliced
- 2 slices bacon, cut into 1 inch lardons
- Olive oil (optional, if needed)
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow cooking the stew.
- Season Beef: Season the beef chunks generously with kosher salt and set aside to absorb the seasoning.
- Sauté Onions: In a Dutch oven, heat 3 tablespoons olive oil over medium-high heat. Add diced onions, season with kosher salt, and cook while stirring frequently until golden brown, approximately 20 minutes.
- Add Tomato Paste and Garlic: Stir in the tomato paste and minced garlic, cooking constantly for about 2 minutes until the mixture turns a rust color.
- Incorporate Flour: Sprinkle the flour over the mixture and cook while stirring for 1 minute to eliminate the raw flour taste.
- Add Liquids: Slowly whisk in the beef stock followed by the red wine, scraping up the browned bits from the bottom with a wooden spoon for extra flavor.
- Add Herbs and Simmer: Add fresh thyme, rosemary, and bay leaves. Bring the liquid to a simmer and let it cook for about 3 minutes.
- Combine Beef and Simmer Again: Stir in the seasoned beef pieces, arranging some so they are partly above the liquid. Return to a simmer on the stovetop.
- Oven Cook Part 1: Transfer the Dutch oven, uncovered, to the preheated oven and cook for 1 hour and 45 minutes until beef starts to become tender.
- Add Vegetables: Remove the pot from the oven. Scrape down any browned bits on the sides. Add the cubed potatoes and sliced carrots to the stew. Stir gently and rearrange the meat on top so it remains partially above the liquid for browning.
- Oven Cook Part 2: Return the pot uncovered to the oven and cook for an additional hour or until the potatoes and carrots are tender.
- Prepare Topping – Simmer Bacon and Vegetables: In a medium sauté pan, add enough water to cover the bottom and bring to a boil over medium-high heat. Add bacon pieces, cover, and cook until boiling.
- Add Onions and Carrots: Remove the lid from the pan and add pearl onions and carrot pieces. Cook, stirring often, until the water evaporates.
- Add Mushrooms and Brown: Season lightly with salt, add the mushrooms, reduce heat to medium-low, and cook while stirring frequently until the vegetables are nicely browned, about 20-30 minutes. Add olive oil if the bacon hasn’t rendered enough fat to coat the vegetables.
- Finish Stew: Remove the stew from the oven, stir well and scrape down the browned bits on the sides back into the stew. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Spoon the stew into bowls, top with the sautéed vegetable and bacon mixture, garnish with fresh parsley if desired, and serve with crusty bread for a complete meal.
Notes
- Use a good quality dry red wine like Syrah or Zinfandel for best flavor.
- The browning of onions and meat adds depth of flavor, so be patient during sautéing.
- Arranging meat partly above the liquid helps it brown and develop a better texture.
- You can substitute pearl onions with cipollini onions if needed.
- Leftover stew tastes even better the next day as the flavors continue to meld.
- Serve with crusty bread or mashed potatoes to soak up the rich sauce.
