Cabernet Beef Stew with Bacon and Onions
Elevate your comfort food game with this rich and hearty Cabernet Beef Stew with Bacon and Onions, a dish that combines tender chunks of beef, smoky bacon, and sweet pearl onions in a luxurious cabernet sauvignon and beef broth base. This slow-simmered stew, enhanced with earthy thyme and a hint of tomato paste, is packed with wholesome vegetables like carrots, celery, and baby potatoes, creating the perfect balance of flavors and textures. Ideal for cozy dinners or special gatherings, this recipe offers savory depth in every bite. Serve this flavorful masterpiece with crusty bread or velvety mashed potatoes for an unforgettable meal that feels like a warm embrace. Keywords: Cabernet Beef Stew, bacon and onions, hearty stew recipe, beef stew with wine, comfort food recipes.
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Recipe Information
Ingredients
- 2 pounds Beef chuck, cut into 1.5-inch cubes
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 6 slices Thick-cut bacon, diced
- 1 cup Pearl onions, peeled
- 2 large Carrots, peeled and sliced into 1-inch pieces
- 2 stalks Celery stalks, diced
- 2.5 cups Cabernet Sauvignon (or other dry red wine)
- 2 cups Beef broth
- 1 tablespoon Tomato paste
- 4 sprigs Fresh thyme sprigs
- 1 Bay leaf
- 1.5 pounds Baby potatoes, halved
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the beef cubes with 2 teaspoons of salt and 1 teaspoon of black pepper. Dredge them in the flour, shaking off any excess.
In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Working in batches, brown the beef on all sides. Remove the beef and set aside.
Add the diced bacon to the pot and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
Add the pearl onions, carrots, and celery to the pot. Sauté for 5 minutes until slightly softened. Remove the vegetables and set aside.
Deglaze the pot with 2.5 cups of Cabernet Sauvignon, scraping up any browned bits from the bottom.
Return the beef to the pot along with the bacon and vegetables. Add the beef broth, tomato paste, thyme sprigs, and bay leaf. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2.5 hours, stirring occasionally.
Add the baby potatoes to the pot in the last hour of cooking, ensuring they become tender.
Remove the thyme sprigs and bay leaf. Taste and adjust seasoning with additional salt and pepper as needed.
Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
4191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.0 g | 318% | |
| Saturated Fat | 89.9 g | 450% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 8943 mg | 389% | |
| Total Carbohydrate | 179.7 g | 65% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 21.5 g | ||
| Protein | 219.4 g | 439% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 7390 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
