Name: Red Wine-Marinated Beef Stew
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Beef stew meat, cubed - 2 pounds; Dry red wine - 3 cups; Olive oil, divided - 3 tablespoons; Salt and freshly ground black pepper to taste - 3 tablespoons; Center-cut bacon, cut into 1/2-inch pieces - 6 slices; Potatoes, peeled and quartered - 3 medium; Carrots, peeled and chopped into 1/2-inch pieces - 3 medium; Fresh green beans, trimmed and halved - 6 ounces; Celery, chopped into 1/2-inch pieces - 1 stalk; Garlic, peeled, or more to taste - 2 cloves; Low-sodium beef broth - 4 cups; Italian-style stewed tomatoes - 1 (15 ounce) can; Dried rosemary - 1 teaspoon; Dried sage - ½ teaspoon; Sliced portobello mushrooms - ¾ cup; Tapioca flour, or as needed (Optional) - 4 tablespoons; Cold water, or as needed (Optional) - 4 tablespoons

Ingredients for - Red Wine-Marinated Beef Stew

1. Beef stew meat, cubed 2 pounds

2. Dry red wine 3 cups

3. Olive oil, divided 3 tablespoons

4. Salt and freshly ground black pepper to taste 3 tablespoons

5. Center-cut bacon, cut into 1/2-inch pieces 6 slices

6. Potatoes, peeled and quartered 3 medium

7. Carrots, peeled and chopped into 1/2-inch pieces 3 medium

8. Fresh green beans, trimmed and halved 6 ounces

9. Celery, chopped into 1/2-inch pieces 1 stalk

10. Garlic, peeled, or more to taste 2 cloves

11. Low-sodium beef broth 4 cups

12. Italian-style stewed tomatoes 1 (15 ounce) can

13. Dried rosemary 1 teaspoon

14. Dried sage ½ teaspoon

15. Sliced portobello mushrooms ¾ cup

16. Tapioca flour, or as needed (Optional) 4 tablespoons

17. Cold water, or as needed (Optional) 4 tablespoons

How to cook deliciously - Red Wine-Marinated Beef Stew

1 . Stage

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.

2 . Stage

Remove beef from the wine and pat dry with paper towels. Reserve the wine.

3 . Stage

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.

4 . Stage

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.

5 . Stage

Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.