Rosemary + Sun-Dried Tomato
Beef Stew with Bacon
Completely over the top delicious. This is a treat – a dinner treat. It’s rich, flavorful (I mean garlic, rosemary + bacon), filled with a simmering wine sauce and tender carrots and beef. It’s really amazing.
The sun-dried tomatoes sets it apart – turns the richness up and along with the beef bone broth, wine and bacon filled mushrooms – I just can’t get enough.
Don't have time to cook it all day.
I love meals that taste like they took all day to make…but alas, this rich, tender and delicous stew is cooked in under 3 hours.
It’s saucy, salty, and tender – with fresh rosemary and bacon – gosh, it’s perfect…and did I say rich?
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Rosemary + Sun-Dried Tomato Beef Stew with Bacon
- Total Time: 2 hours 45 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb. beef chuck roast, cut into 3/4 –1 inch cubes
- 1 teaspoon each salt + pepper, plus more for seasoning
- 1 heaping tablespoon tapioca powder
- 1 medium yellow onion, small diced
- 3 medium carrots, sliced thinly
- 1 heaping tablespoon tomato paste
- 4–5 garlic cloves, minced
- 1 tablespoons arrowroot powder
- 1 1/2 cups beef bone broth
- 2 cups red wine
- 2 bay leaves
- 2 sprigs fresh rosemary (whole or finely diced)
- 1 1 1/2 inch Parmesan rind
- 1/3 cup chopped/sliced sun-dried tomatoes in herb oil
- 4 strips thick cut bacon
- 8 oz. mushrooms, sliced thick
Instructions
- Using a 12 inch cast iron/enamel skillet, heat the olive oil over medium heat. Sprinkle the cubed beef with 1/2 the salt and pepper and tapioca powder. Toss to coat.
- In batches, place a single layer of beef in the pan to sear. Flip over when the under side of the beef is nicely browned. Remove the beef from the pan to a bowl or plate. Repeat until all the beef is seared.
- Turn the heat down to low and saute the onions and carrots (if needed, add in 1 teaspoon more olive oil to the pan). Sprinkle with a large pinch of each salt and pepper. Once the onions are softened, add in the tomato paste, garlic and arrowroot powder.
- Stir to coat and cook for 1 minutes. Pour in the broth, wine, bay leaves, rosemary, Parmesan rind and sun-dried tomatoes. Stir to combine. Add in the seared beef and place a tight lid on top of the pan.
- Keep on very low heat for 1 1/2 hours. Remove the lid and stir the stew. Replace the lid for 30 minutes – 1 hour.
- When the stew is almost finsihed cooking, saute the bacon and mushrooms together in a sautepan on medium-high heat. Cook until the bacon is very crispy and the mushrooms are browned.
- When the beef is tender, remove the bay leaves, rosemary sprig and Parmesan rind. Serve with mushrooms and bacon on top with more fresh rosemary (if desired).
- Prep Time: 15
- Cook Time: 150
- Category: beef
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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