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Prep Time: 0 Minutes Cook Time: 100 Minutes |
Ready In: 100 Minutes Servings: 6 |
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Serve this mediterranean-inspired stew over a dollop of mashed potatoes. Lifted from Cooking Light 2005 annual recipes. Yum. 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 |
Directions:
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.
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