Mediterranean Beef Stew

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 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 1/2ounce) cans no-salt-added stewed tomatoes, undrained
• 2  bay leaves
• 1 (2 1/4ounce) can  sliced ripe black olives, drained
• 2  tablespoons red wine vinegar
• 1⁄4 cup  chopped fresh flat-leaf parsley

Directions

1. Heat oil in large Dutch oven over medium-high heat.
2. Add beef and cook for 5 minutes, browning all sides.
3. Remove meat from pan.
4. Add mushrooms, carrots, onion, celery and garlic to the pan.
5. Cook 5 minutes, stirring occasionally.
6. Return beef to the pan.
7. Stir in water, and all the rest of the ingredients except the olives, red wine vinegar and parsley.
8. Bring to a boil.
9. Cover, reduce heat and simmer for 1 hour.
10. Stir in olives and cook for 30 minutes or until beef is tender.
11. Discard the bay leaves.
12. Stir in vinegar and sprinkle with parsley.