This hearty one-pot beef and mushrooms stew is the perfect dish for a cold day and makes plenty of leftovers for meals to come.
- 1 pound stewing beef
- 1 tablespoon olive oil
- 2 pieces bacon, sliced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 pound mixed mushrooms, sliced
- 2 teaspoons dried thyme
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1 cup red wine*
- 3 cups beef broth
- 1 bay leaf
- 3 parsnips, peeled and sliced
- 1/2 cup pearl onion, peeled (optional)
- Preheat the oven to 325°F.
- In a large Dutch oven or oven-proof pot on medium-high heat, warm the olive oil.
- Add sliced bacon and cook until crisp and browned, about 3 minutes. Once cooked, remove from the pot, transfer to a plate and set aside.
- Season the beef with a generous pinch of salt and pepper on all sides. In batches, transfer the beef to the pot and brown the meat on all sides, about 5 minutes. Once browned, remove from the pot, transfer to the plate with the bacon and set aside.
- In the same pot, add the onion and cook until tender, about 3-4 minutes.
- Add mushrooms, garlic and thyme and continue to cook, stirring frequently, until the mushrooms halve roughly reduce in size by half.
- Add red wine to deglaze the bottom of the pot and simmer for about 5 minutes. Use the back of a spoon or spatula to help scrape up anything stuck to the bottom.
- Return beef and bacon to the pot and stir well to combine with the vegetable mixture. Add flour and tomato paste and stir well to coat the beef.
- Cover mixture with beef broth, add parsnips, pearl onions, and bay leaf, and stir well to combine.
- Bring to a gentle boil, turn off the heat, cover, and transfer to the oven for 1.5 to 2 hours or until beef is tender.
- Once cooked, remove the pot from the oven, remove bay leaf and allow to sit for 10-15 minutes before serving. This will help to thicken the sauce and bring the flavours together.
- Season with additional salt and pepper to taste.
Wine: If you’re not a fan of red wine, don’t have any or would prefer not to use it, simply omit the wine and add an extra cup of beef broth instead.
Slow-Cooker Option: Add all ingredients to a slow-cooker and heat on low for 8 hours or high for 4 hours until beef is tender and most of the liquid is absorbed. If it is too liquidy once cooked, remove the lid, turn heat to high, and bring to a gentle boil to allow the broth to reduce and thicken.
- Serving Size: 1 serving
- Calories: 425 calories
- Sugar: 10 grams
- Fat: 14.5 grams
- Carbohydrates: 32 grams
- Fiber: 7 grams
- Protein: 35 grams
Keywords: red wine, slow cooker, crockpot