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Wine-Marinated Beef Stew

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PREP TIME
30 min
COOKING TIME
200 min
TOTAL TIME
410 min
SERVINGS
8 servings
Dinner
Wine-Marinated Beef Stew
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
  • 1/2 teaspoon dried sage
  • 3/4 cup sliced portobello mushrooms
  • 4 tablespoons tapioca flour, or as needed
  • 4 tablespoons cold water, or as needed
Instructions
1
Place the beef in a 9x13-inch glass baking dish and cover it with red wine, allowing it to marinate in the refrigerator for at least 3 hours. Halfway through this time, flip the meat over to ensure even saturation.
2
Once marinated, remove the beef from the wine and gently pat it dry with paper towels. Reserve the marinade for later use.
3
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Sprinkle salt and pepper evenly onto the beef, coating all sides. Sear the meat in the hot oil for about 2 minutes on each side, then set it aside.
4
Next, add the bacon to the pot and cook until it reaches a semi-crisp state and is nicely browned, taking around 5 minutes to achieve. Be sure not to clean the pot after draining the bacon grease, as this will help preserve the flavorful residue.
5
Add more oil to the pot and sauté the potatoes, carrots, green beans, celery, and garlic for 3 minutes.
6
Pour in the reserved marinade, beef broth, and tomatoes into the pot, stirring to scrape up any browned bits that stick to the bottom of the pan. Add rosemary and sage for added flavor.
7
Return the beef to the pot, bring the liquid to a boil, then cover and reduce heat. Let it simmer for 3 to 3 1/2 hours, or until the meat is tender and no longer pink. During the last hour of cooking time, add sliced mushrooms to the pot.
8
To thicken the stew, mix tapioca with cold water in a bowl. Add this mixture to the pot and stir until it reaches your desired consistency.