Beef Stew

By rossboys

Cooking Light

Serve this Mediterranean-inspired stew over creamy mashed potatoes. Make and keep warm in a Dutch oven or slow cooker.

Ingredients

• 1-1/2 tsp olive oil
• 1-1/2 lbs beef stew meat, cut into 1" pieces
• 3-1/2 cups halved mushrooms (~ 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 Cabernet Sauvignon or other dry red wine
• 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

Servings 6

Preparation

Step 1

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