Fall Recipe: Beef Stew with red wine & mushrooms

Beef Stew
Recipe Type: Entree
Author: Sheri McDonald
Prep time: 45 mins
Cook time: 3 hours
Total time: 3 hours 45 mins
Serves: 6
A rich and hearty beef stew recipe
  • 1 tbsp olive oil
  • 1/2 package bacon
  • 2 lbs stewing beef
  • 3 medium carrots, sliced in 1/2″ chunks
  • 3 large potatoes, cut in 1″ cubes
  • 1 sliced onion
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp flour
  • 2 cups of red wine
  • 2 cans of beef broth
  • 1 can tomato paste
  • 2 cloves mashed garlic
  • ½ tsp thyme
  • A crumbled bay leaf
  • 2 small onions, chopped
  • 3 cups sliced fresh mushrooms sautéed in butter
  1. Cut bacon into 1″ squares and fry it with the olive oil. Remove from the pan with a slotted spoon and set it aside in a casserole dish.
  2. Preheat oven to 450 degrees.
  3. Heat the bacon grease and oil in pan until it is hot and add the stewing beef to it. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
  4. In the same fat, brown the onions, carrots and potatoes.
  5. Toss the beef and bacon with the salt and pepper in the casserole dish. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. Remove casserole, and turn oven down to 325 degrees.
  6. Add the wine and the beef broth to the casserole dish with the beef and bacon. Add the tomato paste, garlic, herbs and vegetables. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 3 hours or until the beef is tender.
  7. While the beef is cooking, saute the mushrooms and remaining onions. Set them aside until needed.
  8. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the stew to it. Distribute the cooked onions and mushrooms over the meat.
  9. Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2½ cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of beef broth.
  10. Pour the sauce over the meat and vegetables.


Social Media Specialist at Kidsumers
Sheri McDonald is a Mom to 4 awesome kids who range in age from 6 to 21. She is a Canadian Mom Blogger, a Travel Blogger, a Brand Ambassador, a Social Media Influencer, a Spokesperson and an amateur photographer. You can find her writing about family life, food, travel, Disney and family friendly products at Kidsumers (a play on the word 'consumers') and sharing her travel experience at Big Family Travels.


Love family, food, travel - Today's Parent Blogger - Mod of Monthly #FamilyTravelCA Chats - Ambassador for @HamiltonBeachCA - Also tweet @BigFamilyTravel
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  1. Wanda Tracey says

    I love beef stew in the winter months.I am getting hungry for a big owl of it and this looks delicious.Thanks forposting.

  2. loriag says

    To me the mushrooms and the wine both make me want to give this recipe a try. I have not used either in stews.

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