• 4 slices bacon
  • 1 tablespoon olive oil
  • 2 pounds boneless beef chuck roast
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 yellow onion (large, coarsely chopped)
  • 1 teaspoon fresh thyme (leaves only)
  • 2 cups carrots (fresh presliced)
  • 3 cloves garlic (fresh)
  • 2 tablespoons tomato paste
  • 8 ounces portobellos (presliced baby)
  • 2 cups dry red wine (or beef stock)
  • 4 cups low sodium beef stock (no-salt-added)
  • 2 cups pearl onions (frozen)
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Yummly User
Sandra J. 19 days ago
This was the best beef stew I have ever made. My whole picky family loved it, none left by the next day. I am trying it with a couple of tablespoons of Worcestershire sauce and Creamer potatoes cut in big slices. This helps stretch the stew further if your amount of beef is less than recipe calls for.