One of my dearest friends found this recipe for Slow Cooked Beef Stew deep in the archives of my blog. Her family immediately dubbed it Lizzy Bourguignon. The ultimate compliment. I thought it was worth re-sharing with new photos as it’s the ultimate comfort food.
Slow Cooked Beef Stew
This slow-cooked dish featuring big chunks of chuck, red wine, lots of shallots and garlic, bacon, carrots, and tomatoes brings a French bistro aroma to your kitchen and a thrill to your palate. There’s something so old-fashioned and comforting about beef stew. More elegant than your typical stew, you’ll find a few extra ingredients that push it over the top— including Cognac and even a bit of orange zest. It will definitely impress your family and friends! And if you’re looking for another slow-cooked beef recipe, check out my ultimate pot roast recipe!
I think Bill, my designated dishwasher, wishes I’d make one-pot meals every day. His eyes glaze over every time he walks in the kitchen after an exhausting day at work. It typically looks like a tornado blew all the pots, pans and measuring utensils right out of the cupboards. But if he cooked, and I cleaned, we’d be going to bed hungry. Just ask my oldest about the “rice” incident…when his dad cooked dinner using little to no seasonings on anything. Tom gave up rice for years afterward. So make your dish washer happy and try this scrumptious slow cooked beef stew!
- 3 pound boneless beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 2 slices thick bacon, cut into 1/2-inch pieces
- Salt and freshly ground black pepper
- 8-10 shallots, chopped
- 2 tablespoons Cognac
- 2 tablespoons tomato paste
- 2 to 3 cloves garlic, finely chopped, about a tablespoon
- 2 hefty sprigs of thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried marjoram
- 2 cups hearty red wine
- 1 14 1/2-oz can whole, peeled tomatoes
- 2-4 strips orange zest, peel 2 inch pieces with a vegetable peeler
- 1-2 pounds thin carrots, peeled and cut into 2 inch chunks
- 1/4 cup chopped fresh flat-leaf parsley, optional
- Preheat oven to 325º.
- Heat the oil and bacon together in a Dutch oven over medium heat, stirring as needed till the bacon is browned, but not crisp. Remove the bacon to a plate. Season the beef with salt and pepper and brown in batches, then remove to plate with the bacon. Remove all but 1 tablespoon of the fat in the pan (add a bit of olive oil if your pan is dry).
- Add the shallots, season with salt and pepper and cook till soft. Add the brandy cook till it evaporates. Add the tomato paste, garlic, and herbs, stirring to combine and cook for a minute. Add the wine and bring to a boil. Add the tomatoes and juice and break the tomatoes into chunks with spatula. Add the orange zest, and return the beef, bacon and juices to the pot. Finally, add the carrots, bring to a simmer, cover, and place into the oven.
- Cook the stew, stirring every 45 minutes, until the meat is tender, 2 to 3 hours. Before serving, skim off any fat, taste for salt and pepper, and stir in the parsley if using (I sprinkled on for garnish).
Amount Per Serving: Calories: 807 Total Fat: 41g Saturated Fat: 16g Trans Fat: 2g Unsaturated Fat: 23g Cholesterol: 192mg Sodium: 410mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 9g Sugar: 13g Sugar Alcohols: 0g Protein: 62g