Prep Time::30 mins
Cook Time:: 3 hrs 20 mins
Additional Time:: 3 hrs
Total Time:: 6 hrs 50 mins
Servings::8
Yield::8 servings
Ingredients
2 pounds beef stew meat, cubed
3 cups dry red wine (such as Pinot Noir or Chianti)
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
½ teaspoon dried sage
¾ cup sliced portobello mushrooms
4 tablespoons tapioca flour, or as needed (Optional)
4 tablespoons cold water, or as needed (Optional)
Directions
Marinate the beef in red wine in a 9×13-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.
Recipe Tip
You can use Italian-style diced tomatoes instead of stewed, and cornstarch or flour instead of tapioca.