This Classic Beef Stew Melts in Your Mouth #shorts

By Natasha's Kitchen · 180 min

Ingredients

Instructions

1. In a large oven-proof pot over medium heat, cook the bacon until golden and its fat has rendered. Remove the bacon to a bowl with a slotted spoon.
2. Season the beef with 1½ tsp salt and 1 tsp black pepper, toss with ¼ cup flour to coat. Brown the beef in two batches in the bacon fat over medium-high heat, about 3 minutes per side, adding olive oil if needed. Move the browned beef to the bowl with the bacon.
3. Add 2 cups red wine to the pot, bring to a boil and scrape up the bottom. Add the sliced mushrooms and simmer over medium heat for about 10 minutes.
4. In a large non-stick skillet over medium-high heat, heat 2 Tbsp olive oil. Add the carrots, onion and 4 minced garlic cloves and sauté for 4 minutes. Add 1 Tbsp tomato paste and sauté for 1 more minute. Transfer the vegetables to the pot.
5. Add 4 cups beef broth, 2 bay leaves, ½ tsp dried thyme, 1 tsp salt and ½ tsp pepper to the pot. Return the beef and bacon, then add the potatoes and stir. Make sure the potatoes are submerged in liquid.
6. Cover and bake at 325°F for 1 hour and 45 minutes.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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