Beef Stew

66
Beef Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1-½

    tsp olive oil

  • 1-½

    lbs beef stew meat, cut into 1-inch pieces

  • 3-½

    cups halved mushrooms (about 8 oz)

  • 2

    cups diagonally cut carrot

  • 1-½

    cups coarsely chopped onion

  • 1-½

    cups sliced celery

  • 2

    garlic cloves, minced

  • 1-½

    cups water

  • 1

    cup Cabernet Sauvignon or other dry red wine

  • ½

    tsp dried thyme

  • 1-¼

    tsp kosher salt

  • ¼

    tsp coarsely ground black pepper

  • 2

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

  • 2

    bay leaves

  • 1

    (2-¼ oz) can sliced ripe olives, drained

  • 2

    Tbsp red wine vinegar

  • ¼

    cup chopped fresh flat-leaf parsley

  • *barley, optional

Directions

Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 min, browning on all sides. Remove from pan. Add mushrooms and next 4 ingredients (mushrooms through garlic) to pan; cook 5 min, 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 min or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley.


Nutrition

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