Rosemary Sun-Dried Tomato Beef Stew
This Rosemary + Sun-Dried Tomato Beef Stew with Bacon is completely over-the-top delicious — a true dinner treat that delivers deep, rich flavor in every bite. The combination of garlic, rosemary, smoky bacon, and tender braised beef creates a hearty beef dinner that feels luxurious yet comforting.
The magic is in the layers: beef seared until golden, mushrooms cooked in bacon drippings, carrots slow-simmered until tender, and a sauce infused with red wine, beef bone broth, and sun-dried tomatoes. Those sun-dried tomatoes are the secret — they add bold, savory depth and elevate this classic beef stew recipe to something unforgettable.
Every spoonful is rich, aromatic, and completely cozy. It’s the perfect dish for cold nights, weekend cooking, or anyone craving next-level comfort food.
What Makes This Beef Stew So Special?
Unlike traditional stew, this version leans into Mediterranean-inspired flavor. The rosemary brightens the dish, the bacon adds smoky richness, and the wine creates a silky, simmering sauce that brings everything together.
And yes… it’s just as good (maybe better!) the next day, making it fantastic for meal prep or serving guests.
If you love winter beef recipes or slow-simmered comfort classics, this one is for you.
More recipes to love.
Pro Tip:
For extra depth of flavor, sear the beef in small batches—crowding the pan prevents browning and reduces the richness of your stew.
If you want more cozy, flavor-packed meals like this, make sure to follow along on Instagram @whitesparrowfoodco for daily recipes, tips, and inspiration!
Rosemary + Sun-Dried Tomato Beef Stew with Bacon
- Total Time: 2 hours 45 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
- 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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