This Beef Stew has classic flavors and old fashioned taste, so delicous!
Prep Time45 mins
Cook Time4 hrs
Total Time4 hrs 45 mins
- 2 carrots
- 2 parsnips
- 1 small yellow onion or shallot
- 1 stalk celery
- 3 strips of bacon
- 2 tbsp butter plus more to saute mushrooms
- 3 cloves chopped garlic
- Few springs of fresh thyme or a tsp. of dried thyme
- 1 tbsp. tomato paste
- Olive oil
- 2 pounds beef chuck cubed and dried with a paper towel
- 1/2 tsp Salt and pepper
- Flour about 1/2 a cup, placed in a bag
- 1 cup cognac or brandy
- 1 bottle Bottle of red wine I used Pinot Noir
- 14 oz. bag of petite whole pearl onions frozen okay
- 1 cup of beef stock
- 1/2 tsp smoked paprika
- 1 1/2 pounds cremini mushrooms quartered
- tbsp Butter for mushrooms
Wash, peel and slice the carrots and parsnips
Peel and dice the onion or shallot
Wash and slice the celery
Cut the bacon into small pieces
Place carrots, parsnips, onion, celery, bacon and 1 tbsp. of the butter in an oven-proof casserole or dutch oven on the stove over medium high heat and cook until the ingredients are a little golden, about 5-7 minutes.
Add the chopped garlic and fresh thyme, continue cooking until the mixture is soft, another 5 minutes or so. Add the tomato paste and continue stirring to combine all ingredients.
Remove this mixture from the pot and transfer to another bowl and set aside.
Add a splash of olive oil to the pot with another tbsp. of butter. Salt and pepper the cubed beef, then add to the bag of flour and toss to lightly coat each piece.
Add the beef to the pot in three small batches, turning each piece occasionally to ensure browning on each side. You may need to add a bit of additional olive oil to the pan in between batches. Remove each batch and set aside until all the pieces are browned and caramelized.
Add the cognac to the pan and scrape the bottom and sides with your spoon to catch and incorporate all the browned bits that have accumulated. Return the beef and vegetables to the pot, add the bottle of red wine and the pearl onions, bay leaf, beef stock and paprika.
Simmer the stew on the stove with the lid on for 3-4 hours on a gentle medium-low bubble, stirring occasionally.
Before serving, remove the bay leaf and saute the cremini mushrooms in a tbsp or two of butter for 7-10 minutes until lightly golden. Season with a little salt and pepper and add to the stew.
This stew tastes even better the next day. Remove the layer of hard fat and gently re-heat the mixture on low heat.
Taste the stew, and adjust seasonings to taste.
- This recipe was updated December 2019
Calories: 499kcal | Carbohydrates: 22g | Protein: 27g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 91mg | Sodium: 418mg | Potassium: 1258mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2740IU | Vitamin C: 13mg | Calcium: 80mg | Iron: 4mg