Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a 4-quart Dutch oven heat oil over medium-high heat. Add bacon; cook about 5 minutes or until browned, stirring occasionally.
Add beef to Dutch oven. Sprinkle with the salt and pepper. Cook about 8 minutes or until browned, stirring occasionally. Remove meat from Dutch oven; set aside.
Add carrots, celery and onions to Dutch oven. Add tomato paste, stirring to coat vegetables; cook for 2 minutes. Add tomatoes, wine and vinegar. Bring to a boil, scraping up any browned bits on the bottom of the Dutch oven. Reduce heat. Simmer, uncovered, for 5 minutes. Add broth, thyme sprigs, bay leaf and browned beef mixture. Bring to a boil; reduce heat. Cover and simmer for 45 minutes. Uncover and simmer about 30 minutes more or until thickened and beef and vegetables are tender.
Discard thyme sprigs and bay leaf. To serve, divide stew among six soup bowls. If desired, garnish with snipped thyme.