This classic beef stew recipe is the perfect recipe for fall and winter. It is filled with flavor and comfort.
The weather has cooled off in Chicago officially. The other week the hubby and I were out and about in the city and then decided to head to dinner and a movie (by the way The Martian was awesome- book and movie I’m talking). By the time we were leaving dinner, it was so cold my leggings were almost frozen. I had to make an emergency stop at H&M to buy a hoodie and socks. My trench coat and cardigan proved not to be worthy for Chicago’s temperamental mood.
After freezing my behind off literally, I realized it was officially stew season. Or it was going to start in my home. My favorite stew is a truly classic beef stew recipe. I’m talking about that hearty comforting stew that you fill up a big bowl with and sit on the couch with a blanket around you eating. There is nothing better to me.
This classic beef stew recipe is the traditional recipe I was hoping for. I used Omaha Steak’s tenderloin pieces, and they were marbled with flavor and so so tender that they melt after being braised for hours, the perfect base for a stew like this.
I adored the flavors of this classic beef stew recipe. They are absolutely sensational. The depth of the red wine, beef stock and balsamic flavor are a perfect match for the tenderloin pieces, and the additional well-bodied vegetables and additional bacon create the most hearty and well-seasoned stew that you can imagine. Make this classic beef stew recipe along with my homemade garlic bread on a lazy Sunday afternoon and just sit back while the intoxicating smell swells in your home. Then pull up a chair, prepare a large bowl and feel right at home.
- 3 tablespoons olive oil
- 2 lbs of beef tenderloin pieces
- salt and pepper to taste
- 1 medium sized onion, chopped
- 3 slices of bacon, cut into pieces
- 1½ teaspoons minced garlic
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 3½ cups beef stock
- 1 cup red wine
- 3 tablespoons balsamic vinegar
- 3 medium sized potatoes, chopped
- 1½ cup chopped carrots
- 3 thyme sprigs
- fresh parsley for garnish
- Add oil to large pot over medium high heat. Next unwrap two packages of beef and add to hot pan. Liberally season with salt and pepper to taste.
- Once beef is finished searing, remove from pan and place to the side.
- Next add chopped onion and bacon to pan and brown.
- Add garlic and only cook for 30 seconds.
- Sprinkle in flour and stir together and cook for 2 minutes.
- Stir in tomato paste then pour in beef stock, red wine and balsamic vinegar.
- Next add potatoes, carrots and thyme sprigs and add back in beef and season with salt and pepper and bring to a boil.
- Once boiling turn stew down to medium low, cover and continue to cook until thickened and ready for about 1½ hours.