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Beef Stew

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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

Details

Preparation

Step 1

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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