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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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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 1/2 ounce) cans no-salt-added stewed tomatoes, undrained |
2 bay leaves |
1 (2 1/4 ounce) 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.
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