One Pot Beef Stew
Cozy beef stew with savory red wine gravy all simmered in one pot.
Ingredients
- 2 lbs chuck roast cut into 1 inch chunks
- 4 slices thick cut bacon diced
- 1 tbsp butter
- 1 tbsp olive oil
- 1 cup sweet onion diced
- 4 cloves garlic minced
- 1 cup red wine
- 1 tbsp red wine vinegar
- 2 sprigs fresh thyme
- 1 bay leaf
- 2.5 cups beef broth
- 2 tbsp tomato paste
- 1/2 tsp smoked paprika
- 1 tbsp sugar
- salt and pepper to taste
- 3 medium carrots cut into chunks
- 12 oz baby yellow potatoes quartered
- 2 small sweet potatoes cut into chunks
- 1-2 tbsp cornstarch optional
Instructions
- Cut the meat into one inch cubes and set aside. Chop the bacon and onion and mince the garlic.
- Heat 1 T of butter in Dutch oven or heavy bottomed pot over medium heat. Add the bacon and cook until crispy. Remove the bacon with a slotted spoon to a paper towel lined plate.
- Add the chuck roast cubes to the pan and sauté in bacon grease until browned on all sides, not cooked through. Brown the meat in batches to avoid over crowding the pot. Once meat is browned remove to the plate with the bacon.
- Add 1 T olive oil to the pan and add the onion, saute for 2-3 minutes until onion is translucent. Add the garlic to the pot and saute about 1 minute longer.
- Add the red wine and wine vinegar to the pan slowly and deglaze the pan. Add the browned beef, bacon and all other ingredients except the vegetables and cornstarch.
- Bring the mixture to a boil, stir, cover and reduce the heat to low. Simmer the stew with the cover on for 1 hour. Remove the lid and simmer for one more hour. Stir occasionally through out simmering time.
- Add potatoes, sweet potatoes, and carrots. Cook until vegetables are tender and the stew has thickened. About 30 minutes.
- If the stew is too thick add more broth to thin it. If the stew is too thin add 1-2 T cornstarch mixed with water and simmer until the stew is thickened.