Beef Stew

Beef Stew
Beef Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    tsp olive oil

  • 1 1/2

    lbs beef stew meat, cut into 1 inch pieces

  • 3 1/2

    cups halved mushrooms (about 8oz)

  • 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 cab sauvignon

  • 1/2

    tsp dried thyme

  • 1 1/4

    tsp kosher salt

  • 1/4

    tsp coarsely ground black pepper

  • 2

    (14.5oz) cans no salt added stewed tomatoes, undrained

  • 2

    bay leaves

  • 1

    (2 1/4oz) can sliced ripe olives, drained

  • 2

    tbsp. red wine vinegar

  • 1/4

    cup chopped fresh flat leaf parsley

Directions

heat oil in a large dutch oven over medium high heat. add beef, cook 5mins, browning on all sides. remove from the pan. add mushrooms and next 4 ingredients (mushrooms through garlic) to pan; cook 5mins, 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 30mins or until beef is tender. discard bay leaves. stir in vinegar. sprinkle with parsley.

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