There’s something magical about a pot of beef stew simmering away—it’s the kind of comfort food that fills your home with warmth and your bowl with pure coziness. Honestly, I’ll admit it: I make beef stew just as much for the melt-in-your-mouth carrots as I do for the fork-tender beef. The vegetables soak up all those rich, savory juices, becoming little gems of flavor, while the beef delivers that hearty, satisfying bite.
This recipe is my go-to when I want something with the rustic feel of boeuf bourguignon, but a little less fussy. I still take the time to sear the beef in smoky rendered bacon fat (because you’re absolutely worth it), and I go big on red wine and plenty of vegetables. A touch of cornstarch at the end pulls it all together into a stew with velvety body and deep, layered flavor.
The result? A bowl of beef stew that’s soul-warming, hearty, and perfect for cozy nights at home. I love serving it over creamy mashed potatoes so every spoonful is rich, flavorful, and deeply satisfying.
Why You’ll Love This Beef Stew
- Classic comfort food – slow-simmered, hearty, and deeply flavorful.
- Vegetable-forward – potatoes, carrots, and mushrooms absorb all that savory broth.
- Rich and rustic – made with red wine and fresh thyme for depth.
- Perfect for leftovers – flavors get even better the next day.
Ingredients
- 4 slices thick-cut bacon, chopped
- 2 lbs beef chuck, cut into 1 ½-inch cubes
- Kosher salt and freshly ground black pepper
- 1 yellow onion, diced
- 2 cups red wine
- 4 cups beef stock
- 1 lb baby potatoes, halved
- 1 lb carrots, cut into 2-inch pieces
- 1 lb cremini mushrooms, quartered
- 6 sprigs fresh thyme, tied with twine
- 3 tbsp cornstarch + 3 tbsp water (for slurry)
How to Make It
1. Render the bacon & sear the beef.
In a large Dutch oven, cook bacon over medium-high heat until crisp and golden, about 8 minutes. Transfer to a plate. Season beef generously with salt and pepper, then sear in the bacon fat in batches until browned on all sides. Set aside with the bacon.
2. Build the flavor base.
Add onion to the pot and cook until softened and lightly caramelized, about 5 minutes. Pour in the wine, scraping up any browned bits, and let it reduce slightly.
3. Simmer the stew.
Return beef and bacon to the pot along with beef stock, potatoes, carrots, mushrooms, and thyme. Bring to a boil, then reduce to a gentle simmer. Cover and cook for about 2 hours, until beef is tender.
4. Thicken & serve.
Whisk cornstarch with water to make a slurry, then stir it into the stew. Simmer uncovered for about 5 minutes until thickened. Taste and adjust seasoning. Serve hot over mashed potatoes for the ultimate comfort meal.
Tips & Variations
- Swap red wine for extra stock if you prefer it without alcohol.
- Add parsnips or turnips for more earthy sweetness.
- Leftovers freeze beautifully—perfect for meal prep!