Beef Stew

By charlotteh371

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

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.