Shannon's Healthy Beef Stew

By ShannonB

I have tried a number of beef stews but this version is my favorite. It's healthy and really nice. I prefer it in a Dutch oven but it can be made in a crockpot instead, if preferred. If using Slimming World, this recipe has roughly 1/2 Syn per serving.

Ingredients

• 800 g / 1.5 pounds lean beef stew meat, cut into 1 inch pieces
• 3 1/2 cups halved mushrooms (approximately 8 oz)
• 4 large carrots, cut into chunks
• 1 large onion, coarsely chopped
• 3 sticks sliced celery
• 2 garlic cloves, minced
• 1 1/2 cups water
• 1/2 cup dry red wine
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/4 tsp ground black pepper
• 2 14.5 oz cans cherry tomatoes (or chopped tomatoes, if cherry tomatoes not available)
• 2 tbsp fresh parsley
• 1 tbsp beef concentrate (such as Bovril)
• 1/2 cup sliced ripe olives, drained

Details

Servings 6

Preparation

Step 1

Heat large Dutch oven over medium-high heat. Add beef and cook 5 minutes, browning on all sides. Add all remaining ingredients except olives, cover, reduce heat and place in a 160 degree C oven for approximately 2 hours.

Stir in olives and cook for about 30 additional minutes or until beef is tender.