Bangin' Beef Stew

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

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 or 8 ounces mushrooms
• 2 cups diagonally cut carrots
• 1 1/2 cups coarsely chopped onions
• 1 1/2 cups sliced celery
• 2 garlic cloves, minced
• 1 1/2 cups water
• 1 cup cabernet sauvignon wine or 1 cup dry red wine
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon dried thyme
• 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 olives, drained
• 2 tablespoons red wine vinegar
• 1/4 cup chopped fresh flat-leaf parsley

Recipe

• 1 heat oil in a large dutch oven over medium-high heat. add beef and cook 5 minutes browning on all sides, remove from pan.
• 2 add mushrooms, carrots, onion, celery and garlic, cook 5 minutes, stirring occasionally.
• 3 return beef to pan.
• 4 stir in water, red wine, salt, thyme, pepper, tomatoes, and bay leaves.
• 5 bring to a boil, cover, reduce heat, and simmer 1 hour.
• 6 stir in olives and cook 30 minutes or until beef is tender.
• 7 discard bay leaves.
• 8 stir in vinegar and sprinkle with parsley.