Beef Stew

1 1/2 tsp. olive oil
1 1/2 lb. 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
1/2 tsp. dried thyme
1 1/4 tsp. kosher salt
1/4 tsp. coarsely ground black pepper
2 14.5-oz. cans no-salt-added stewed tomatoes, undrained
2 bay leaves
1 2.25-oz. can sliced ripe olives, drained
2 Tbs. red wine vinegar
1/4 cup chopped fresh flat-leaf parsley

Prep. time: 1 hour 45 minutes
Yield: 4 to 6 servings

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 (mushrooms through garlic) to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in water and next 6 ingredients (water through bay leaves); bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in olives, and cook for 30 minutes or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley.

your own favorite recipes!