classic beef stew. It is so hearty and flavorful and the beef is so tender, it

just melts in your mouth. In a large oven safe pot, preferably a Dutch oven, we're

gonna saute six ounces of chopped bacon. Stir that over medium heat until it's

golden brown and the fat is released, then remove it to a separate dish. While

the bacon is cooking, stir together two pounds of chopped beef with half a

tablespoon of salt, a teaspoon of black pepper and a quarter cup of flour. Stir

that together until the beef is evenly coated. Transfer half of the beef into

the hot bacon fat and cook over medium high heat or until the beef is browned -

about three minutes per side. Add a little more olive oil if needed, then add

the second half of the beef and cook until browned. Transfer the browned beef

to the bowl with the bacon, add 2 cups of good red wine to the pot and bring it to

a boil, scraping the bottom to deglaze the pot. Add one pound of thickly sliced

mushrooms and simmer over medium heat for 10 minutes. Roughly chop up four

carrots into half-inch thick pieces, also dice 1 medium yellow onion and chopped 4

garlic cloves. Place a large nonstick skillet over medium-high heat and add 2

tablespoons of olive oil. Then add the sliced carrots, diced onion and chopped

garlic. Saute that for 4 minutes, stirring frequently. Once the onions are soft, add

a tablespoon of tomato paste and saute another minute. Then transfer the veggies

to the pot.

Add four cups of beef broth and season with two bay leaves, half a teaspoon of

dried thyme, a teaspoon of salt and half a teaspoon of black pepper. Add the beef

and bacon back to the pot, then stir in 1 pound of small potatoes. You can cut

these in halves or quarters, depending on how large they are. You want bite-sized

pieces. Stir to combine and make sure the potatoes are submerged in liquid. Cover

with a tight-fitting lid, then transfer to a preheated oven and bake at 325˚F

for an hour and 45 minutes. Oh yes! Just in time for dinner

and I am ready because the smell in my house is making me so hungry. Ok let's do

this. Are you ready? YUM! mmm... okay and then

before I serve it, I like to skim off the extra fat; makes it just a little bit

healthier and you don't really need that extra oil on top and it's super easy to

do. Just tilt your pot and spoon it up.

And very important, I always love to add a little bit of garnish because it adds

that fresh pop of color and flavor. And so I've got a little bit of parsley here.

You can use dill if you like dill. There - isn't that pretty?

Okay, here we go. Oh my goodness and this is just loaded with all the good stuff!

It is so hearty and it's really a meal in itself.

I'd like to serve it with a fresh crusty French bread. [bread crunch sound ] That sound gets me every

time. Okay, here we go. Oh my goodness and that beef is just fall apart tender. My

spoon goes right through it. Okay and this is still really hot so.

Oh my goodness this is gonna be a good dinner, literally that beef just melts in

your mouth and there's so much flavor. Adding the wine to the broth just really

elevates the flavors and pulls them all together. So good! I cannot wait to eat

this for dinner and my kids love it, which is like major win for Mom

and it's fancy enough for a nice dinner party. This seriously has really really

good flavor, such a cozy thing for winter and if you're not a mushroom lover, you

can still enjoy this because if you thickly slice the mushrooms, they are

easy to avoid and if you love the mushrooms... oh, I love thick sliced

mushrooms. All right, I am gonna go call my kids for dinner because I'm hungry.

If you enjoyed this video, give me a great big thumbs up below and if there are any

videos you'd like to see on our channel in the future, let me know in a comment

below and we'll see you next time. Hey before you go, if you are a meat lover,

check out some of our favorite hearty dishes right over here and right down

there and click below to subscribe and when you do, click that little Bell icon

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Thanks for watching.