Red Wine-Marinated Beef Stew

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!

Step: 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.

Step: 2

Remove beef from the wine and pat dry with paper towels. Reserve the wine.

Step: 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.

Step: 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.

Step: 5

Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.

Per Serving: 504 calories; protein 26.4g; carbohydrates 28.3g; fat 24.2g; cholesterol 70.2mg; sodium 400.8mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.