Wintry BEEF STEW
- 30m Prep Time
- 3h Cook Time
- 3h Ready In
A hearty beef stew with root vegetables, bacon, and red wine, braised in a wok for deep flavor. Serve with bread, noodles, or rice.
Ingredients
- 1.36 kg stewing beef (such as chuck shoulder roast), cut into 1-inch pieces cut into 1-inch pieces
- 59.1 ml all-purpose flour
- 14.8 ml kosher salt
- 4.93 ml freshly ground black pepper
- 44.4 ml vegetable oil
- 4 thick-cut bacon
- 1 large sweet onion diced
- 4 clove garlic
- 2 sprig fresh rosemary
- 4 sprig fresh thyme
- 2 bay leaves
- 355 ml dry red wine
- 710 ml beef broth
- 59.1 ml tomato paste
- 22.2 ml brown sugar
- 29.6 ml Worcestershire sauce
- 2 medium carrots peeled and cut into 1/2-inch pieces
- 2 large parsnips peeled and cut into 1/2-inch pieces
- 2 celery cut into 1/2-inch pieces
- 4 medium Yukon gold or red potatoes quartered
- 237 ml frozen peas
Nutrition (per serving, estimated)
Estimated based off 18 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 263 mg
- Iron: 4.78 mg
- Magnesium: 132 mg
- Phosphorus: 739 mg
- Potassium: 1886 mg
- Zinc: 3.31 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml all-purpose flour
- 14.8 ml kosher salt
- 4.93 ml freshly ground black pepper
- 44.4 ml vegetable oil
- 4 thick-cut bacon
- 4 clove garlic
- 2 sprig fresh rosemary
- 4 sprig fresh thyme
- 2 bay leaves
- 355 ml dry red wine
- 710 ml beef broth
- 59.1 ml tomato paste
- 22.2 ml brown sugar
- 29.6 ml Worcestershire sauce
- 237 ml frozen peas
Prepare
- 1.36 kg stewing beef (such as chuck shoulder roast), cut into 1-inch pieces, cut into 1-inch pieces
- Dice 1 large sweet onion
- 2 medium carrots, peeled and cut into 1/2-inch pieces
- 2 large parsnips, peeled and cut into 1/2-inch pieces
- 2 celery, cut into 1/2-inch pieces
- Quarter 4 medium Yukon gold or red potatoes
Let's Cook
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Step 1.
Pat the beef dry with paper towels. In a large, shallow dish, toss the beef with the flour, salt, and pepper until evenly coated.
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Step 2.
Heat the vegetable oil in a wok over high heat. Working in 3 batches to avoid crowding, brown the beef on all sides until a deep golden brown crust forms, about 3–4 minutes per batch. Transfer the browned beef to a plate and set aside.
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Step 3.
Reduce the heat to medium-high and add the bacon slices to the wok. Cook until crisp, about 5 minutes, turning once. Remove the bacon to a paper towel-lined plate, leaving the rendered fat in the wok.
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Step 4.
Add the diced onion to the bacon fat and cook over medium-high heat, stirring occasionally, until golden brown, about 5 minutes.
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Step 5.
Return the browned beef to the wok. Add the whole garlic cloves, rosemary sprigs, thyme sprigs, bay leaves, red wine, beef broth, tomato paste, brown sugar, and Worcestershire sauce. Stir to combine, scraping up any browned bits from the bottom of the wok.
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Step 6.
Bring the liquid to a boil over high heat, then reduce the heat to medium-low. Partially cover the wok (leave a small gap for steam to escape) and let the stew simmer until the beef is almost fork-tender, about 2 hours, stirring occasionally.
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Step 7.
While the stew simmers, peel and cut the carrots, parsnips, and celery into ½-inch pieces. Quarter the potatoes. After the beef has simmered for 2 hours, add these vegetables to the wok. Continue to simmer, partially covered, until the vegetables are completely tender, about 1 hour.
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Step 8.
Stir in the frozen peas and simmer for 5 minutes to warm them through. Discard the garlic cloves, bay leaves, and herb sprigs. Taste and adjust seasoning with salt and pepper if needed.
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Step 9.
Serve the stew in big bowls over rice, buttered noodles, or with thick slices of toasted bread.