This French-inspired beef and potato stew combines tender stew meat, smoky bacon, and root vegetables in a deep red wine sauce. It's a rustic, one-pot meal designed for long, low cooking that builds rich, savory depth.
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In a large Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot.
Toss the beef cubes with flour in a large bowl until evenly coated.
Increase the heat to medium-high and add the floured beef to the Dutch oven. Sear in batches until browned on all sides. Remove the beef and set aside.
Add the chopped onion, sliced carrots, and minced garlic to the pot. Sauté for 5-7 minutes, until the vegetables have softened.
Stir in the tomato paste and cook for 1 minute until it darkens slightly.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
Return the seared beef and cooked bacon to the pot. Add the fresh thyme sprigs. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 1.5 to 2 hours, or until the beef is tender.
While the stew is simmering, heat olive oil in a large skillet over medium-high heat. Add the quartered potatoes and sliced shallots.
Season the potatoes with salt, dried oregano, and freshly ground black pepper. Cook, stirring occasionally, until the potatoes are golden brown and cooked through, about 20-25 minutes.
To serve, spoon the beef stew into bowls and top with the roasted potatoes.
Garnish generously with fresh chopped parsley before serving.
Store in an airtight container in the fridge up to 4 days or freeze up to 3 months; reheat gently on the stovetop over medium heat, adding a splash of broth if sauce has thickened.
Yes. Brown the bacon, beef, and aromatics on the stovetop first, then transfer to a slow cooker with wine and broth. Cook on low 6–8 hours, adding potatoes in the last 2 hours.
Coat the beef cubes in flour before browning, as this recipe does. If extra thickness is needed, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in during the last 10 minutes of cooking.
Pierce a cube with a fork—it should break apart easily without resistance. Typical simmer time is 1.5–2 hours, depending on meat size and heat level.
Yes. Use beef broth, dry white wine, or a mix of both. Red wine adds depth; omitting it reduces flavor complexity but stew will still be good.
Keep in an airtight container in the fridge up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop over medium heat.
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