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Beef Stew

How to make beef stew.
Prep Time45 mins
Cook Time1 hr 45 mins
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: beef stew
Servings: 8 - 10 servings


  • 8 slices bacon
  • pounds beef chuck boneless, cut into 1-inch pieces
  • salt & pepper to taste
  • 1 large onion chopped
  • 3 leeks chopped, well rinsed - use white part & 1 inch of the green
  • 6 carrots peeled & cut into 1½ inch julienne
  • 2 turnips peeled and cut into pieces
  • 2 teaspoons sugar
  • cups beef stock
  • cups red wine drinkable wine
  • 2 tablespoons tomato paste
  • 2 tablespoons butter
  • 2 tablespoons red currant jelly
  • 1 tablespoon fresh rosemary finely chopped
  • 2 cups pearl onions red or white
  • 8 ounces mushrooms sliced - wild if available
  • 10 red new potatoes quartered
  • 6 cloves garlic minced
  • 4 sprigs fresh flat leaf parsley chopped


  • Cook the bacon in a large saute pan until the fat is rendered. Remove the bacon and transfer to a large heavy bottomed pot with a tight fitting lid. (approximately 5-6 quarts)
  • Saute the beef in the same pan until all sides are browned. don't crowd the beef or it will steam the meat and not brown properly, so cook it in batches if necessary.
  • Season with a little salt and pepper. When finished, transfer to your large cooking pot.
  • Add the onions, leeks, carrots, and turnips to the saute pan, add sugar and cook over medium-high heat for approximately 8 minutes. Remove the vegetables and reserve in a large bowl.
  • Add the butter to the saute pan and saute the mushrooms over medium high heat for approximately 10 minutes. Transfer to the reserved vegetables.
  • Add the wine to deglaze the saute pan. Be careful when doing this.
  • Add the beef stock and whisk in the red currant jam, tomato paste, ½ the chopped parsley and rosemary. Cook for a couple of minutes.
  • Add to the pot with the meat and bacon.
  • Add the poatoes and garlic to the meat, bacon and cooking liquid. Bring to a boil, cover and simmer for 45 minutes.
  • Serve using the remaining parsley for garnish.


This is incredible with some French bread and a bottle of Burgundy wine especially on one of these cold nights.