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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve this Mediterranean-inspired stew with mashed potatoes. Make and keep it warm in a Dutch oven or slow cooker. If you don't want to use the red wine, replace it with low-sodium beef broth. Ingredients:
1 1/2 teaspoons olive oil |
1 1/2 pounds beef stew meat, cut into 1-inch pieces |
3 1/2 cups halved mushrooms (about 8 ounces) |
2 cups diagonally cut carrot |
1 1/2 cups coarsely chopped onion |
1 1/2 cups sliced celery |
2 garlic cloves, minced |
1 1/2 cups water |
1 cup cabernet sauvignon or other dry red wine |
1 1/4 teaspoons kosher salt |
1/2 teaspoon dried thyme |
1/4 teaspoon coarsely ground black pepper |
2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained |
2 bay leaves |
1 (2 1/4-ounce) can sliced ripe olives, drained |
2 tablespoons red wine vinegar |
1/4 cup chopped fresh flat-leaf 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. Add mushrooms and next 4 ingredients to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in 1 1/2 cups water and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in olives, and cook 30 minutes or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley.
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