Red Wine-Marinated Beef Stew

Name: Red Wine-Marinated Beef Stew
Total time: 410
Yield: 8
Ingredients: 2 pounds beef stew meat, cubed; 3 cups dry red wine; 3 tablespoons olive oil, divided; salt and freshly ground black pepper to taste; 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; 6 ounces fresh green beans, trimmed and halved; 1 stalk celery, chopped into 1/2-inch pieces; 2 cloves garlic, peeled, or more to taste; 4 cups low-sodium beef broth; 1 (15 ounce) can Italian-style stewed tomatoes; 1 teaspoon dried rosemary; 0.5 teaspoon dried sage; 0.75 cup sliced portobello mushrooms; 4 tablespoons tapioca flour, or as needed; 4 tablespoons cold water, or as needed

Recipe by Allrecipes Member from allrecipes.com

Dinner 7 Hr. 50 Mins.

Ingredients

8 servings

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2 pounds beef stew meat, cubed
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3 cups dry red wine
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3 tablespoons olive oil, divided
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salt and freshly ground black pepper to taste
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6 slices center-cut bacon, cut into 1/2-inch pieces
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3 medium potatoes, peeled and quartered
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3 medium carrots, peeled and chopped into 1/2-inch pieces
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6 ounces fresh green beans, trimmed and halved
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1 stalk celery, chopped into 1/2-inch pieces

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2 cloves garlic, peeled, or more to taste
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4 cups low-sodium beef broth
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1 (15 ounce) can Italian-style stewed tomatoes
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1 teaspoon dried rosemary
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0.5 teaspoon dried sage
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0.75 cup sliced portobello mushrooms
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4 tablespoons tapioca flour, or as needed
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4 tablespoons cold water, or as needed

Instructions

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.
Remove beef from the wine and pat dry with paper towels. Reserve the wine.
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.
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.
Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.