Slow cooking Beef Stew creates a deep rich flavor that tastes even better the next day! Cozy up to a fire and have a cup a comforting stew! Visit my Beef Stew Campfire Leftovers for a fun idea on how to serve your beef stew leftovers.
- 2-1/2 pounds chuck beef, cut into 1-1/2-inch cubes
- 1 bottle of good red wine
- 3 whole garlic cloves, smashed
- 3 bay leaves
- 6 ounces bacon, cut into 1-inch pieces
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon pepper
- olive oil
- 2 cups onion, chopped
- 2 tablespoon garlic, minced
- 1 pound carrots, peeled and cut diagonally in 1-1/2 inch chunks
- 1 pound small potatoes, halved or quartered
- 2 cups beef stock
- 1 large branch rosemary
- 1/2 cup sun-dried tomatoes in oil, drained and sliced
- 2 tablespoon Worcestershire sauce
- 1 tablespoon salt
- 2 teaspoon pepper
- 1 - 10-ounce package frozen peas (not petite)
The Night Before:
- Place the beef in a bowl with the red wine, whole garlic, and bay leaves.
- Place in the refrigerator and allow to marinate overnight.
The Next Day:
- Preheat the oven to 300 degrees.
- Brown bacon in a large (12-inch) saute pan for 5 to 7 minutes , over medium-low heat.
- With a slotted spoon, transfer the bacon to a Dutch oven.
- Combine 2 cups of flour, 1 tablespoon salt, and 1 tablespoon pepper.
- Lift the beef out of the marinade and discard the bay leaves and garlic, saving the marinade.
- In batches, dredge the cubes of beef in the flour mixture and then shake off the excess.
- In the saute pan, brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly.
- Place the beef in the Dutch oven with the bacon and continue to brown the remaining beef, placing it all in the Dutch oven. NOTE: If the pan gets dry add Olive Oil.
- Lower the heat to medium-low, add the onions to the saute pan, and cook for 5 minutes.
- Add the minced garlic and cook for 1 more minute.
- Add the carrots and potatoes and cook for 5 more minutes, stirring occasionally.
- Place all the vegetables in the Dutch oven with the beef.
- Add 2-1/2 cups of the reserved marinade (discard the rest) to the saute pan and cook over high heat to de-glaze the bottom of the pan, scraping up all the brown bits with a wooden spoon.
- Add the beef stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper.
- Pour the sauce over the meat and vegetables in the Dutch oven and bring it to a simmer over medium heat on top of the stove.
- NOTE: IT TOOK A HOUR TO GET TO THIS POINT
- Cover the pot and place it in the oven for 2 hours, until the meat and vegetables are all tender, stirring once during cooking.
This recipe is from Lady Behind The Curtain