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15Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 slices bacon
- 1 Tbsp. olive oil
- 2 lb. boneless beef chuck roast
- 1 Tbsp. kosher salt
- 1 tsp. black pepper
- 2 Tbsp. unsalted butter
- 1 yellow onion (large, coarsely chopped)
- 1 tsp. fresh thyme (leaves only)
- 2 cups carrots (fresh presliced)
- 3 cloves garlic (fresh)
- 2 Tbsp. tomato paste
- 8 oz. portobellos (presliced baby)
- 2 cups dry red wine (or beef stock)
- 4 cups low sodium beef stock (no-salt-added)
- 2 cups pearl onions (frozen)
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Reviews(5)
Mia 7 months ago
Turned out perfect! Thanks for tips about coating beef in seasoned flour to make a thicker gravy and adding Worcester for added flavor. Will definitely make again! Yum!
Genevieve L. 4 years ago
This was delicious! I added red potatoes and didn't have pearl onions. I used a little cornstarch to thicken the broth into a gravy at the end. The whole family loved it!
Amy C. 5 years ago
Was very good next time I will dredge he meat with some flour to thicken up the stew a bit
Jenkins 6 years ago
This was the best beef stew I have ever made. My whole picky family loved it, none left by the next day. I am trying it with a couple of tablespoons of Worcestershire sauce and Creamer potatoes cut in big slices. This helps stretch the stew further if your amount of beef is less than recipe calls for.