Easy Red Wine Beef Stew

Easy Red Wine Beef Stew by

Smokin' Joe Lasher


Serves 8


  • 2 1/2 lbs. boneless beef chuck, trimmed and cut into 1" cubes
  • salt and pepper, to taste
  • 1/4 cup all-purpose flour
  • 8 oz. bacon, diced
  • 1 yellow onion, diced
  • 6 carrots, diced or chopped
  • 4 celery stalks, diced
  • 1 lb. mushrooms of your choice
  • 1/4 cup of water
  • 1 tbsp. tomato paste
  • 4 cloves garlic, pressed or minced
  • 2 cups dry red wine
  • 2 cups beef stock
  • 1 tbsp. brown sugar
  • 1 fresh parsley, chopped for garnish
  • 1 tsp. fresh thyme leaves


  1. Preheat oven to 350°F.
  2. Add beef to a large mixing bowl, coat with salt and pepper, then toss with flour. Set aside.
  3. In a large Dutch oven, cook the bacon over medium heat until semi-crispy. Remove bacon and set aside, leaving rendered fat.
  4. Increase heat to medium-high heat and add beef, browning on all sides. Remove beef and place with bacon.
  5. Add onions, carrots, celery, and mushrooms to the pan. Reduce heat to medium and cook until vegetables start to soften. Add garlic and cook for another minute or so until aromatic. Remove vegetables and place in a bowl with beef and bacon.
  6. Deglaze the pan with water, scraping any bacon bits, etc. from the bottom of the sides and bottom of the pan.
  7. Stir in tomato paste, then add wine, stock, thyme, brown sugar, and a pinch of salt and pepper and bring to a boil. Remove from heat.
  8. Return bacon, beef, and vegetables to the pot, cover, and place in the oven.
  9. Cook in a 350°F oven for 2 hours until beef is “fork tender,” checking after 1 1/2 hours.
  10. Remove and serve over your favorite mashed potatoes, rice, or noodles!