Beef Stew Recipe

Ingredients

• 1 1/2t olive oil
• 1 1/2# beef stew meat, cut into1“-pieces
• 3 1/2c mushrooms, cut in half, about 8 oz
• 2c carrots, diagonally cut
• 1 1/2c onion, coarsely chopped
• 1 1/2c celery, sliced
• 2 garlic cloves, minced
• 1 1/2c water
• 1c Cabernet Sauvingnon or other dry red wine
• 1/2t dried thyme
• 1 1/2t kosher salt
• 1/4t black pepper, coarsely ground
• 29 oz stewed tomatoes, no salt added, undrained
• 2 bay leaves
• 2 1/4 oz sliced ripe olives, undrained
• 2T red wine vinegar
• 1/4c chopped fresh Italian parsley

Instructions

1. Heat oil in a large dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan.
2. Add mushrooms and next 4 ingredients to pan; cook 5 minutes, stirring occasionally.
3. Return beef to pan, stir in water and next 6 ingredients.
4. Bring to a boil, cover, reduce heat and simmer for 1 hour.
5. Stir in olives and cook 30 minutes or until beef is tender.
6. Discard bay leaves. Stir in vinegar. Sprinkle with parsley.
7. serving size 1 1/3c; 288 calories; 32% from fat.