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
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.
Nutrition Facts (per serving)
| 504 | Calories |
| 24g | Fat |
| 28g | Carbs |
| 26g | Protein |
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