Red Wine Beef Stew With Bacon and Mushrooms

  • Difficulty: Medium
  • one hour and 25 minutes
  • 4 servings

Sometimes a succulent stew is all you need to recharge your batteries. The tender vegetables and seared meat, all braised together in red wine and heavily flavored, can turn a gloomy day into a sunny one. You can serve it reheated the next day or the day after as we feel it sometimes tastes even better.

Ingredients Needed for Red Wine Beef Stew With Bacon and Mushrooms

1 tablespoon butter
1 tablespoon vegetable oil
2 ounces of bacon, chopped
1 pound beef tenderloin, chopped
1 onion, chopped
1 large carrot, sliced
3 ounces of mushroom, chopped
1 cup red wine
1 ½ cups of vegetable stock
1 tablespoon dried oregano
1 teaspoon dried thyme
1 tablespoon soy sauce
1 teaspoon grated nutmeg
4 small new potatoes, halved and quartered
1 cup tomato sauce
2 garlic cloves, crushed
salt
pepper

How to Cook Red Wine Beef Stew With Bacon and Mushrooms

  1. Start melting the butter in a skillet over medium heat. Add the vegetable oil and bacon in the process. Stir and cook until the bacon starts releasing fat and changing its color.
  2. Add the pieced tenderloin. Stir and cook until it starts browning. Add the onion and cook more until tender.
  3. Add the carrot, mushrooms, and red wine. Bring to a boil, cover with the lid and simmer for 10 minutes.
  4. Add the vegetable stock, dried oregano, dried thyme, soy sauce, and nutmeg. Stir, cover with the lid and simmer for 20 minutes.
  5. Add the potatoes, cover with the lid, and simmer for 20 minutes.
  6. Add the tomato sauce, garlic, and season with salt and pepper. Stir for 1 minute or so, then cover with the lid and simmer for 10 minutes.
  7. Serve it as is or pair it with some mashed potatoes.

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