Description
A comforting and hearty stew filled with tender beef, crispy bacon, fresh vegetables, and rich broth, perfect for chilly nights.
Ingredients
Scale
- 2 lbs beef stew meat, cut into cubes
- 4 slices bacon, chopped
- 1 onion, chopped
- 3 carrots, sliced
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 4 cups beef broth
- 1 cup non-alcoholic red wine
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Cook the bacon in a large pot with olive oil over medium heat until crispy, then remove and set aside.
- Brown the beef cubes in batches in the same pot for 5-7 minutes until browned, then set aside.
- Sauté the onion, carrots, and garlic in the pot for about 5 minutes until softened.
- Add the mushrooms and cook for an additional 5 minutes to enhance flavor.
- Incorporate the tomato paste, thyme, bay leaves, salt, and pepper to build flavor.
- Pour in the beef broth and non-alcoholic red wine, then return the beef and bacon to the pot.
- Simmer on low for 1.5 to 2 hours until the beef is tender.
- Remove the bay leaves before serving and garnish with parsley.
Notes
Perfect for leftovers or freezing for future meals. Store in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 1300
- Sugar: 6g
- Sodium: 800mg
- Fat: 55g
- Saturated Fat: 20g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 110g
- Cholesterol: 150mg
