Super Savory Beef & Potato Stew

potato and bacon stew
A rich and comforting stew made with yellow potatoes, beef, bacon, herbs, carrots, onions, celery, and red wine.
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  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Servings: 12



  • 4 large yellow potatoes (about 1.25 pounds), largely diced
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 1 cup bacon, diced
  • 2 cups diced carrots
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 4 cloves garlic, finely chopped
  • 4 Tbsp tomato paste
  • 1 quart beef broth
  • 1 bottle (750 ml) red wine
  • 3 Tbsp fresh thyme, chopped
  • 3 Tbsp, fresh rosemary, chopped
  • 6 dry bay leaves
  • 2 Tbsp salt
  • 2 Tbsp pepper
  • 1/4 cup all-purpose flour (34 grams)
  • 2 Tbsp vegetable oil
  • GARNISH: Chopped chives (optional)


  1. In a large bowl, season chuck roast cubes with salt and ground black pepper. In a large pot or Dutch oven, on high heat, add vegetable oil and sear seasoned chuck roast cubes on all sides. Remove the beef and set aside.
  2. In the same large pot or Dutch oven, lower heat to medium-high. Add in bacon and cook until fat is rendered, remove, and set aside.
  3. In same pot, add carrots and celery. Sauté for 2 minutes. Add onion and garlic. Sauté for 1 minute. Stir in tomato paste.
  4. Add red wine and scrape up brown bits at the bottom of the pot with a spatula or whisk. Then add beef broth, potatoes, chuck roast cubes, bacon, thyme, rosemary, and bay leaves.
  5. In a small bowl, add all-purpose flour and just enough water to make a slurry. Whisk well so there are no lumps. Add into pot with other ingredients.
  6. Bring to a boil and then lower heat to a simmer and cover for 2 hours. Stir once or twice during cooking process.
  7. Serve stew topped with fresh chives, if desired. Enjoy!

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