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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!
ByAllrecipes Member
Updated on November 26, 2023
:max_bytes(150000):strip_icc()/3588400-85360cbd87234f1c84e804bf480bb8d4.jpg "Red Wine-Marinated Beef Stew (1)")
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
Jump to Nutrition Facts
Ingredients
2 pounds beef stew meat, cubed
3 cups dry red wine (such as Pinot Noir or Chianti)
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
See Also6 Secrets of Cooking With Wine4 cups low-sodium beef broth
1 (15 ounce) can Italian-style stewed tomatoes
1 teaspoon dried rosemary
½ teaspoon dried sage
¾ cup sliced portobello mushrooms
4 tablespoons tapioca flour, or as needed (Optional)
4 tablespoons cold water, or as needed (Optional)
Directions
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.
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 |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe8 | |
| Calories504 | |
| % Daily Value * | |
| Total Fat24g | 31% |
| Saturated Fat8g | 40% |
| Cholesterol70mg | 23% |
| Sodium401mg | 17% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber4g | 14% |
| Total Sugars6g | |
| Protein26g | 53% |
| Vitamin C25mg | 28% |
| Calcium69mg | 5% |
| Iron4mg | 22% |
| Potassium992mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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