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Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms

Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms Recipe

  • A 3-ounce chunk of bacon
  • 1 Tb olive oil or cooking oil
  • 3 lbs lean stewing beef cut into 2-inch cubes (see Notes)
  • 1 sliced carrot
  • 1 sliced onion
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 Tb flour
  • 3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti
  • 2 to 3 cups brown beef stock or canned beef bouillon
  • 1 Tb tomato paste
  • 2 cloves mashed garlic
  • ½ tsp thyme
  • A crumbled bay leaf
  • The blanched bacon rind
  • 18 to 24 small white onions, brown-braised in stock
  • 1 lb. quartered fresh mushrooms sautéed in butter
  • Parsley sprigs
  • 9- to 10-inch fireproof casserole 3 inches deep
  • Slotted spoon
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 784kcal (39%)
Total Fat 53g (81%)
Saturated Fat 22g (109%)
Cholesterol 171mg (57%)
Total Carbohydrate 10g
Dietary Fiber 1g
Sugars 3g
Protein 43g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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