Beef Stew with Red Wine and Rosemary
Beef stew seems like an easy enough dish to “get right”,  but it took me years to figure out how to make a truly flavorful and tender beef stew that my whole family loves!
Beef Stew with Red Wine and Rosemary
Beef stew seems like an easy enough dish to “get right”,  but it took me years to figure out how to make a truly flavorful and tender beef stew that my whole family loves!
Servings Prep Time
8-10 20minutes
Cook Time
2hours
Servings Prep Time
8-10 20minutes
Cook Time
2hours
Ingredients
  • 4slices baconcut into thin strips
  • 4pounds beef chuck roast piecesafter trimming – cut into 1 1/2 – 2-inch pieces
  • 1/2teaspoon kosher saltI use Morton coarse kosher salt
  • 1/2teaspoon black pepper
  • 1 1/2cups onionchopped
  • 2cups pearl onionsfresh (peeled) or frozen
  • 2 1/2cups carrot piecespeeled and cut into 1 – 1 1/2-inch pieces
  • 1tablespoon oilif needed
  • 3-4cloves garlic
  • 2sprigs fresh rosemary
  • 4sprigs fresh thyme
  • 2 bay leavesdried
  • 1 1/2cups red wineI used merlot
  • 2cups low-sodium beef broth
  • 2tablespoons soy sauce
  • 2-3tablespoons buttersoftened
  • 2-3tablespoons flour
  • 1/2teaspoon kosher saltif needed
  • 2tablespoons fresh flat leaf parsleychopped – Optional
Instructions
  1. Preheat oven to 350 degrees.
  2. In heavy oven-safe dutch oven, cook bacon until crispy. Remove to paper towel lined plate. Keep 2 tablespoons bacon drippings in pan (drain any excess.)
  3. Season the beef chunks with 1/2 teaspoon salt and 1/2 teaspoon pepper. Brown over medium-high heat in batches. Remove to platter.
  4. Lower heat to medium and add chopped onion, pearl onions, carrot and garlic. If pan seems too dry, add 1 tablespoon oil. Sauté for about 3 minutes.
  5. Deglaze pan with the wine, scraping up bits from bottom of pan. Bring to simmer. Add broth and soy sauce to mixture. Add the beef back to the pot.
  6. Use cotton kitchen string* to tie the rosemary and thyme sprigs into a bundle that will be easy to remove later. Add the herb bundle, bay leaves and bacon to the pot.
  7. Cover pot with lid and place in oven to braise for 75 minutes – 2 hours. You know it’s done when the beef chunks can be easily pulled apart with a fork. Remove herb bundle and bay leaves.
  8. To thicken the sauce, make a paste of butter and flour. (I use 2 tablespoons butter and flour, if you like a thicker stew, you can use 3 tablespoons butter and flour.) In a small bowl mash together softened butter and flour with a fork to form a paste. Spoon a few tablespoons liquid from stew into the paste and stir until smooth.
  9. Push the beef and vegetables to the side of the pan to make an area of liquid to add the thickening mixture. Pour in the thickening mixture, stirring to combine. Bring stew to simmer for a minute or two to thicken.
  10. Give the stew a taste, add additional salt if needed. Garnish with parsley if desired.
Recipe Notes

*If you don’t have kitchen string, you can add the herb sprigs to pot and pick out the stems later or you can strip the leaves off the sprigs and add just them to the pot.

I usually serve this stew with mashed potatoes or soft Parmesan polenta.  We usually have peas on the side, but you can certainly add them to the stew at the end before thickening.

This stew freezes very well.  I usually freeze half and can make 2 meals for our family of 4 from one batch.