Prep 15 mins
Cook 1 hr 30 mins
- 1 1⁄2 teaspoons olive oil
- 1 1⁄2 lbs beef stew meat, cut into 1 inch pieces
- 3 1⁄2 cups halved mushrooms (about 8 ounces)
- 2 cups diagonally sliced carrots
- 1 1⁄2 cups chopped onions
- 1 1⁄2 cups sliced celery
- 2 garlic cloves, minced
- 1 1⁄2 cups water
- 1 cup dry red wine, such as cabernet sauvignon
- 1⁄2 teaspoon dried thyme
- 1 1⁄4 teaspoons kosher salt
- 1⁄4 teaspoon fresh coarse ground black pepper
- 2 (14 1/2 ounce) cans no-salt-added stewed tomatoes, undrained
- 2 bay leaves
- 1 (2 1/4 ounce) cansliced ripe black olives, drained
- 2 tablespoons red wine vinegar
- 1⁄4 cup chopped fresh flat-leaf parsley
- Heat oil in large Dutch oven over medium-high heat.
- Add beef and cook for 5 minutes, browning all sides.
- Remove meat from pan.
- Add mushrooms, carrots, onion, celery and garlic to the pan.
- Cook 5 minutes, stirring occasionally.
- Return beef to the pan.
- Stir in water, and all the rest of the ingredients except the olives, red wine vinegar and parsley.
- Bring to a boil.
- Cover, reduce heat and simmer for 1 hour.
- Stir in olives and cook for 30 minutes or until beef is tender.
- Discard the bay leaves.
- Stir in vinegar and sprinkle with parsley.
This recipe makes delicious stew. I'm glad I found it. I used homemade chicken stock instead of water, white wine vinegar instead of red wine vinegar, added the olives with the parsley, (I don't think adding them is mentioned in the directions) and didn't change anything else. The stew is just lovely. Perfect for the cold evening we're having today. Thank you very much for sharing this recipe with us.