A twist on traditional beef stew--stew meat that is so tender even the most finicky eaters will love! (i.e. kids that don't like meat that is tough to chew...like mine.) The "secret" is the acid from the red wine. It helps to break down the collagen, naturally tenderizing the meat and releasing great flavor! The longer you can marinate the better but a minimum of 3 hours is essential. Enjoy with a good crusty bread and a glass of red!
Ingredients
- beef stew meat: 2 pound (cubed)
- dry red wine (such as Pinot Noir or Chianti): 3 cups
- olive oil: 3 Tbsp (divided)
- salt and freshly ground black pepper: (to taste)
- slices center-cut bacon: 6 piece (cut into 1/2 inch pieces)
- medium potatoes, peeled and quartered: 3 piece
- medium carrots: 3 piece (peeled and chopped into 1/2 inch pieces)
- ounces fresh green beans, trimmed and: 6 piece (halved)
- stalk celery, chopped into 1/2-inch pieces: 1 piece
- garlic: 2 clove (peeled, to taste)
- low-sodium beef broth: 4 cups
- Italian-style stewed tomatoes: 1 can (15 ounce can)
- rosemary: 1 tsp (dried)
- sage: 0.5 tsp (dried)
- portobello mushrooms: 0.75 cup (sliced)
- tapioca flour: 4 Tbsp (or as needed, optional)
- water: 4 Tbsp (or as needed, cold, optional)
Metric Conversion
Stages of cooking
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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.
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Remove beef from the wine and pat dry with paper towels. Reserve the wine.
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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.
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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.
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Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.
