Get ready to fall in love with this old-fashioned red wine beef stew recipe with potatoes! Crispy bacon, seared beef, caramelized onions, and the magic of red wine infusing the pot. Veggies like potatoes, carrots, and earthy mushrooms join in, while thyme adds that cozy herbaceous flavor. This aromatic stew will fill your home with rich, comforting scents. It's the meal that brings everyone together, making any moment memorable. These robust flavors become the main centerpiece for any occasion, enhancing the simple pleasure of a shared meal.​

RECIPE CARD​

INGREDIENTS​

• 4 slices bacon, thick cut, chopped
• 2 pounds beef chuck, cut into 1½-inch pieces
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 yellow onion, diced
• 2 cups red wine
• 4 cups beef stock
• 1 pound baby potatoes, halved
• 1 pound carrots, cut into 2-inch pieces
• 1 pound cremini mushrooms, quartered
• 6 sprigs thyme, tied with butcher’s twine
• 3 tablespoons cornstarch

EMPTY HEADING​

METHOD​

• STEP 1​

  Begin by placing the thick-cut bacon in a large Dutch oven heated over medium-high heat.

• STEP 2​

  Cook the bacon for approximately 8 minutes until it becomes crispy and golden brown. Once done, use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate.

• STEP 3​

  Season the beef chuck pieces generously with salt and freshly ground black pepper.

• STEP 4​

  Sear the beef in the remaining bacon fat in the Dutch oven in two separate batches. Ensure each piece is turned and seared until it becomes a rich golden brown, typically taking about 8 to 10 minutes per batch.

• STEP 5​

  Transfer the beef to the plate alongside the crispy bacon once seared.

• STEP 6​

  Add the diced yellow onion to the same Dutch oven. Cook the onions for approximately 4 to 5 minutes until they soften and caramelize.

• STEP 7​

  Next, pour in the red wine and stir, making sure to scrape up any browned bits that have developed on the bottom of the pot.

• STEP 8​

  Simmer the mixture for 2 to 3 minutes, letting the wine reduce slightly.

• STEP 9​

  Return the seared beef and the rendered bacon back into the Dutch oven. Add the beef stock, halved baby potatoes, 2-inch pieces of carrots, quartered cremini mushrooms, and the bunch of tied thyme.

• STEP 10​

  Bring the entire mixture to a boil, and then reduce the heat to a gentle simmer.

• STEP 11​

  Cover the Dutch oven and cook for approximately 2 hours. The goal is to cook everything until the beef becomes incredibly tender and the flavors meld together

• STEP 12​

  Whisk 3 tablespoons of cornstarch with equal water in a small bowl until it forms a smooth mixture.

• STEP 13​

  Stir this cornstarch mixture into the stew and simmer it for about 5 minutes.

• STEP 14​

  Season the stew with additional salt and pepper to taste.

• STEP 15​

  Portion the stew into individual bowls and serve it alongside mashed potatoes if desired.