There is no one-size-fits-all answer to this question, as the best beef stew recipe will vary depending on personal preferences. However, some key ingredients that should be included in any good beef stew recipe include beef, potatoes, carrots, onions, and a variety of herbs and spices.
Trim of all fat from beef chuck.
Cut into 1 1/2 inch pieces.
Pat meat drywith toweling.
Cut bacon into 1/4 wide strips.
Cut large onions into 1/4inch wide wedges.
Mince garlic.
Cook bacon in a heavy bottomed 4 1/2 quartdutch oven, until crisp.
Remove pieces with sloted spoon.
Pour bacon fatinto a bowl.
Return 1tbsp fat to pan.
Heat overmedium-high heat.
Addenough beef cubes to cover bottom of pan.
Cook, turning cubes with tongs,until browned on all sides.
As beef cubes brown remove from pan and adduncooked beef until all pieces are done.
Add bacon fat as needed to keepmeat from sticking.
Remove all meat from pan.
Add 1tbsp bacon fat.
Addonion wedges and cook until onion wilts and is golden brown.
Add garlic andcook and stir for one minute.
Return meat to pan.
Add salt, pepper, andflour.
Cook and stirover medium heat to brown the flour slightly, aboutthree minutes.
Pour broth and wine, if used, into pan so meat is barelycovered.
Stir well to scrape browned bits from bottom of pan.
Stir inparsley and thyme.
Bring mixture to a boil.
Reduce heat to very low.
Coverpan and let simmer for until meat is almost tender, about 1 1/2 hours.
Shortly before meat is tender, peel carrots, and potatoes.
Cut into pieces.
Stir into meat mixture.
Continue cooking until carrots and potatoes aretender but not mushy, about 20 minutes.
Heat any remaining bacon fat in alarge skillet, add pearl onions and cook, stirring, until onions are goldenon all sides.
Stir onions into stew.
Cook five minutes.
Sprinkle stew withcrisp bacon pieces and chopped parsley.
Sevre over cooked noodles or rice.