Slow-cooked beef stew

Experience the comforting flavors of tender beef slowly simmered with fresh vegetables, aromatic herbs, and rich red wine. This hearty stew features succulent goulash beef, smoky bacon, earthy mushrooms, and a blend of carrots and potatoes, all brought together in a luscious tomato and beef stock base. Perfect for cozy dinners or family gatherings, this slow-cooked dish promises deep, satisfying flavors and melt-in-your-mouth tenderness with every bite.

Ingredients:

• 1 kg beef (I used goulash beef from Lidl)
• 1 head of garlic
• 400 g bacon
• 2 medium-large onions
• 5–6 carrots
• 4–5 bay leaves
• Salt and pepper
• 1 sprig of thyme
• 500 g fresh mushrooms
• 1 jar of concentrated tomato juice (approx. 400 ml)
• 1 large cup of dry red wine
• 10–12 medium potatoes
• 5–6 tablespoons flour
• 1 liter beef stock (store-bought or homemade — when I boil vegetables or meat for various recipes, I save the resulting broth in labeled bags in the freezer to use as needed; you can do the same if you don’t want to buy stock).
  If you don’t have stock ready or bought, you can make it by boiling 1 liter of water with 3 bio or low-sodium beef stock cubes (or regular ones if you can’t find those options).

Preparation:
Clean and cut the vegetables: slice the onions thinly, dice the potatoes, cut the carrots into rounds, and chop the mushrooms into medium to large pieces. Cut the bacon into small pieces and sauté it in a wok until crispy. Once done, remove the bacon and set it aside in a bowl.

In a deep bowl, mix the diced and washed beef with salt, pepper, and flour. In the same wok where you cooked the bacon, add a little olive oil if needed, then brown the flour-coated beef with the seasonings until it’s no longer pink. Remove the beef and place it in the bowl with the bacon.

Pour a large cup of red wine into the wok and add the mushrooms. Bring to a boil and cook for about 10 minutes.

While the mushrooms cook, heat a few tablespoons of oil in another pot and sauté the carrots, onions, and garlic for about 5 minutes, stirring occasionally to prevent sticking. Add the concentrated tomato juice and cook for another 5 minutes.

In a large oven-safe pot, combine the sautéed vegetables, browned beef and bacon, mushrooms with wine, and beef stock. Stir everything together, add a sprig of thyme, season with salt and pepper, and cover.

Bake in a preheated oven at 160°C (320°F) for 3 hours and 30 minutes. Make sure all ingredients are submerged in the liquid; if there isn’t enough, add an extra cup of water. Keep the pot covered while baking.

If you try the recipe, let me know how you liked it! 😊

*All photos and texts are the exclusive property of AndreeaCooks.com. Reproduction, in whole or in part, is prohibited without prior written consent and is subject to legal action under applicable copyright laws.