Beef Stew #4

By carvalhohm

Ingredients

• 1 1/2 teaspoons olive oil
• 1 1/2 pounds beef stew meat, cut into 1-inch pieces
• 3 1/2 cups halved mushrooms (about 8 ounces)
• 2 cups diagonally cut carrot
• 1 1/2 cups coarsely chopped onion
• 1 1/2 cups sliced celery
• 2 garlic cloves, minced
• 1 1/2 cups water
• 1 cup Cabernet Sauvignon or other dry red wine
• 1/2 teaspoon dried thyme
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon coarsely ground black pepper
• 2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
• 2 bay leaves
• 1 (2 1/4-ounce) can sliced ripe olives, drained
• 2 tablespoons red wine vinegar
• 1/4 cup chopped fresh flat-leaf parsley

Preparation

Step 1

Heat oil in large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Add mushrooms and next 4 ingredients (mushrooms through garlic) to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in water and next 6 ingredients (water through bay leaves); bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in olives, and cook for 30 minutes or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley.