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How to Make Red Wine-Marinated Beef Stew - A Step-by-Step Guide

There's nothing quite like a hearty beef stew to warm you up on a cold winter's day. And when you add a rich red wine marinade to the mix, you take that comfort food to a whole new level. This Red Wine-Marinated Beef Stew is a delicious and satisfying dish that will leave you and your loved ones feeling cozy and content.

The key to the deep, complex flavors of this stew is the marinade. By allowing the beef to soak in a mixture of red wine, herbs, and spices, you infuse it with a robu...

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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
  • 4 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)

Information

  • 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

  • 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.

    • Nutrition

    504 cal.

    • Total Fat: 24g
    • Saturated Fat: 8g
    • Cholesterol: 70mg
    • Sodium: 401mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 26g
    • Vitamin C: 25mg
    • Calcium: 69mg
    • Iron: 4mg
    • Potassium: 992mg

    Categories

    Meat recipes
    Stew recipes
    Red wine recipes
    Marinated recipes
    Beef recipes