Nutrition per serving may change if servings are adjusted.
2 tablespoons canola oil
2 slices turkey bacon, chopped ( ¼ cup)
1 pound beef stew meat
⅛ teaspoon kosher salt or sea salt
⅛ teaspoon freshly ground black pepper
4 medium carrots, peeled and cut diagonally into 1-inch pieces
4 stalks celery, cut diagonally into 1-inch pieces
2 large onions, coarsely chopped
3 tablespoons tomato paste
6 plum tomatoes, coarsely chopped
1 cup dry red wine (such as Cabernet Sauvignon) or pomegranate juice
2 tablespoons white vinegar
2 (14.1 ounce) cans reduced-sodium beef broth
3 fresh thyme sprigs
1 bay leaf
Snipped fresh thyme (optional)
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 boiling, scraping up any browned bits on the bottom of the Dutch oven. Reduce heat. Simmer, uncovered, for 5 minutes. Add broth, the thyme sprigs, the bay leaf, and browned beef mixture. Bring to boiling; reduce heat. Simmer, covered, 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.