Red Wine-Marinated Beef Stew Tarifi

Malzemeler

• 2 pounds beef stew meat, cubed3 cups dry red wine3 tablespoons olive oil, dividedsalt and freshly ground black pepper to taste6 slices center-cut bacon, cut into 1/2-inch pieces3 medium potatoes, peeled and quartered3 medium carrots, peeled and chopped into 1/2-inch pieces6 ounces fresh green beans, trimmed and halved1 stalk celery, chopped into 1/2-inch pieces2 cloves garlic, peeled, or more to taste4 cups low-sodium beef broth1 (15 ounce) can Italian-style stewed tomatoes1 teaspoon dried rosemary0.5 teaspoon dried sage0.75 cup sliced portobello mushrooms4 tablespoons tapioca flour, or as needed4 tablespoons cold water, or as needed

Hazırlanışı

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

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