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
• 1 teaspoon dried rosemary
• 0.5 teaspoons dried sage
• 0.75 cups sliced portobello mushrooms
• 4 tablespoons tapioca flour , Optional
• 4 tablespoons cold water , Optional

Instructions

1. 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. 2 Remove beef from the wine and pat dry with paper towels. Reserve the wine.
3. 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. 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. 5 Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.

Nutrition per serving