Beef Stew With Red Wine and Vegetables

READY IN: 2hrs 50mins


  • 4
    slices bacon, thick slices, rind removed, cut crosswise into 1/2 pieces
  • 1
    onion, medium, yellow, and diced
  • 5
    garlic cloves, minced
  • 6
    tablespoons canola oil
  • 3 12
    lbs boneless beef chuck, trimmed and cut into 1-inch cubes
  • 1
    (750 ml) bottle red wine, good enough quality for drinking, try a California Cab
  • 12
    cup brandy
  • 7
    cups veal stock, can sub with beef stock (preferably home made, then high quality commercial)
  • 1
    piece bacon, rind 3-inch square (optional)
  • 1
    teaspoon dried thyme
  • 2
    tablespoons beurre manie (equal parts softened unsalted butter and all purpose flour mixed together into a thick paste)
  • 4
    carrots, peeled and cut into 1/2-inch thick rounds
  • 2
    potatoes, large, waxy, peeled, and cut into 1-inch cubes
  • 10
    ounces mushrooms, fresh
  • salt and pepper
  • 1 12
  • 4
    ounces green beans, ends trimmed


  • Place bacon in a large, heavy, flameproof dutch oven and saute over medium-low heat, stirring occasionally, until crisp, about 10 minutes. Add onion and garlic; if there isn't enough fat rendered from the bacon, add a tbsp of oil as well. Saute' onion and garlic until softened but not browned, about 5 minutes, stirring occasionally.
  • Meanwhile, heat 3 tbsp of oil in a large, heavy skillet over medium high heat. Add only enough beef cubes to fit the skillet without crowding, and brown well on all sides, 4 to 5 minutes. As the beef browns, transfer it to the dutch oven with bacon, onion, and garlic. Brown remaining beef in batches, adding oil as needed; don't let bottom of the skillet burn.
  • When all the beef is browned and removed from skillet, add 1 cup of wine to skillet and bring to a boil, scraping up the browned bits in the bottom of the pan. Pour the contents of the skillet into the casserole with the beef, along with the brandy and 2 cups of the wine. Increase the heat to high and reduce liquid by 2/3, 15 to 20 minutes.
  • Add the veal stock, bacon rind, bay leaves, and thyme, and bring to a boil, then reduce the heat to very low. Cook the beef very gently, partially covered, for 1.5 hours. If the liquid doesn't appear to be thickening, whisk in some beurre manie.
  • Add the carrots, potatoes, and mushrooms, and season with salt and pepper. Continue simmering until the meat and veggies are tender, 30 minutes more.
  • Add the cauliflower and green beans, and cook til crisp-tender, 6 to 8 minutes. Add the remaining wine and cook for 30 seconds more.
  • Remove dutch oven from heat, discard bay leaves and bacon rind. Adjust salt and pepper and serve.