Easy French Beef Stew with Bacon (or The Best Stew Ever)
Make this beef stew recipe infused with smoky bacon, savory garlic, and velvety red wine for a French twist in the oven, crockpot or instant pot.
Servings: 8 servings
Calories: 431.54kcal
Equipment
- 1 13x9 inch baking pan or Dutch oven
- Crockpot OR Instant Pot- Options
Ingredients
- 6-8 pieces bacon
- 3 pounds boneless beef chuck roast, cubed
- 1/2 cup flour
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 cup dry red wine (or beef broth)
- 1½ cups beef broth
- 1 teaspoon dried thyme
- 3 to 4 cloves garlic, minced
- 4 to 6 medium potatoes, quartered (optional -omit if serving over Garlic & Sour Cream Mashed Potatoes)
- 1 large onion, peeled and cut in half and sliced
- 4 to 6 large carrots, sliced lengthwise (use the larger amount if serving with mashed potatoes)
- 1 cup sliced mushrooms, optional
- optional fresh parsley or thyme for serving
Instructions
- Heat oven to 350 degrees. Cook bacon until crisp; remove to a plate to drain and cool. Crumble and set aside until serving.
- Mix flour, salt, pepper, onion and garlic powders in a medium bowl. Coat beef cubes in mixture and brown in bacon drippings, transferring beef with as little extra flour as possible. Brown only until most of the flour is absorbed and work in batches if needed. Transfer beef to a 3-quart casserole dish or 13x9 baking pan. (Alternately you can use a Dutch oven.)
- Mix wine, broth, garlic, and thyme, and pour over the beef in the pan.
- Cover with foil or lid and bake for 1 hour. Remove pan from oven and increase oven temperature to 450 degrees.
- Stir in onions, carrots, and potatoes (if using); replace cover and bake for 45 minutes.
- Stir in the mushrooms (you can add an additional 1/2 cup broth or water if stew seems dry), and return to oven to cook another 15 minutes.
- To serve, top each serving with the crumbled bacon and chopped herbs if using. If using the optional mashed potatoes, add on the side or to the top of the stew.
Notes
Note: Nutrition was calculated with potatoes cooked in recipe, not with mashed potatoes.
Slow Cooker Directions: Proceed with recipe though browning the meat. Add wine to beef and cook for 2-3 minutes, scraping up browned bits. Transfer to a slow cooker and add all remaining ingredients except reserved bacon (omit potatoes if you're planning on serving with mashed potatoes). Cook on low for 7-8 hours or high for 4-5 (it's preferable to cook this on low to really tenderize the beef).
Instant Pot Directions: Cook the bacon and brown the beef in batches using the sauté function. During the last 2-3 minutes of browning the beef, add the wine to evaporate some. Add all ingredients except reserved bacon (omit potatoes if you're planning on serving with mashed potatoes). Lock the lid and check that valve is set to seal. Cook on high pressure for 25 minutes (it should take 8-10 minutes to come to pressure). Let release naturally for 10 minutes and then quick release any remaining pressure.
To store: Keep in an airtight container in the fridge for 4-5 days.
To freeze: After the stew is cool, transfer it to a freezer-safe container, and freeze for up to 3 months.
To reheat: Thaw in the refrigerator overnight, if frozen, and heat in the microwave or on the stovetop until desired temperature.
To freeze: After the stew is cool, transfer it to a freezer-safe container, and freeze for up to 3 months.
To reheat: Thaw in the refrigerator overnight, if frozen, and heat in the microwave or on the stovetop until desired temperature.
Nutrition
Serving: 11/2 cup | Calories: 431.54kcal | Carbohydrates: 31.82g | Protein: 29.87g | Fat: 19.99g | Saturated Fat: 8.01g | Cholesterol: 89.14mg | Sodium: 441.01mg | Potassium: 1245.73mg | Fiber: 5.52g | Sugar: 2.31g | Vitamin A: 5110.07IU | Vitamin C: 21.63mg | Calcium: 84.83mg | Iron: 8.35mg
