Beef stew meat is marinated in red wine to produce tender, rich results that take this veggie-packed stew to new heights.
Preparation Time
30 mins
Cooking Time
3 hr 20 mins
Total Time
3 hr 50 mins
Calories
504 Calories
Recipe Instructions
Step 1
Marinate the beef in red wine in a 9x13-inch glass baking dish in the refrigerator for at least 3 hours, turning the meat over halfway through marinating time.
Step 2
Remove beef from the wine and pat dry with paper towels. Reserve the wine.
Step 3
Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Brown in the hot oil, about 2 minutes on each side. Remove meat, drain the pot, and add bacon. Cook until semi-crisp and browned, about 5 minutes. Drain bacon grease but do not wipe the pot clean.
Step 4
Drizzle remaining oil into the pot and add potatoes, carrots, green beans, celery, and garlic. Cook and stir for 3 minutes. Pour reserved wine, beef broth, and tomatoes into the pot, scraping up the browned bits that cling to the bottom with a wooden spoon. Add rosemary and sage. Return the meat to the pot and bring the liquid to a boil. Cover, reduce heat, and let simmer until meat is very tender and no longer pink, 3 to 3 1/2 hours, adding mushrooms during the last 1 hour of cooking time.
Step 5
Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.
Ingredients
1 teaspoon dried rosemary
salt and freshly ground black pepper to taste
3 tablespoons olive oil, divided
2 pounds beef stew meat, cubed
4 cups low-sodium beef broth
3 cups dry red wine
6 slices center-cut bacon, cut into 1/2-inch pieces
3 medium potatoes, peeled and quartered
3 medium carrots, peeled and chopped into 1/2-inch pieces
