Beef Stew

Ingredients

• 1 1/2 teaspoon Extra virgin olive oil
• 1 1/2 pounds Stew meat, cut into 1“ pieces
• 8 ounces Sliced mushrooms
• 2 cups Sliced carrots
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 1/2 cups water
• 1 cup Dry red wine
• 1/2 teaspoon Dried thyme
• Salt and pepper to taste
• 2 14.5 ounce cans stewed tomatoes, undrained
• 2 Bay leaves
• 2 1/4 ounce sliced olives, drained
• 2 teaspoons Red wine vinegar
• 1/4 cup flat-leaf parsley, chopped

Instructions

1. 1. Heat oil in a large Dutch oven over medium-high heat. Add beef and cook 5 minutes, browning on all sides. Remove meat from pan and set aside.
2. 2. Add mushrooms and next 4 ingredients (mushrooms through garlic) to pan; cook 5 minutes, stirring occasionally. Return beef to pan.
3. 3. Stir in water and next 6 ingredients (water through bay leaves); bring to a boil. Cover, reduce heat, and simmer 1 hour.
4. 4. Stir in olives and cook for 30 minutes, or until beef is tender. Discard bay leaves. Stir in vinegar and sprinkle with parsley.
5. PER SERVING: 288 CAL; 10.3g FAT; 20g CARB; 25g PRO; 5.7g FIBER; 71mg CHOL