Perfect Beef Stew


  • ½ teaspoon dried leaf rosemary
  • ½ teaspoon dried leaf thyme
  • 2 tablespoons tomato paste
  • 1 ½ cups beef broth
  • ½ cup dry red wine, such as cabernet sauvignon or pinot noir
  • 1 teaspoon minced garlic
  • 1 ½ cups frozen pearl onions, thawed
  • + 7 more ingredients
    • 1 medium carrot, peeled, thinly sliced
    • 8 ounces button or baby portobello mushrooms, cleaned and thickly sliced or halved
    • 2 pounds lean beef stew meat, from round or chuck
    • ½ teaspoon freshly ground pepper
    • 1 teaspoon salt
    • ¼ cup flour
    • 3 slices of thick bacon, chopped

In a large skillet over medium heat, cook the diced bacon until almost crisp and fat has been rendered. With a slotted spoon, transfer the bacon to paper towels and leave 1 tablespoon of drippings in the skillet. Refrigerate the bacon; it will be added to the stew near the end of the cooking time...

View full recipe at SpringPad


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