This warming beef stew simmers in a Dutch oven and gets classic flavor from red wine.
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.
1 1/2 vegetable, 1/2 other carb, 2 1/2 lean meat, 1 1/2 fat