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) cans sliced ripe black olives, drained
2 tablespoons red wine vinegar
1/4 cup chopped fresh flat-leaf parsley
Directions:
Heat oil in large Dutch oven over medium-high heat.
Add beef and cook for 5 minutes, browning all sides.
Remove meat from pan.
Add mushrooms, carrots, onion, celery and garlic to the pan.
Cook 5 minutes, stirring occasionally.
Return beef to the pan.
Stir in water, and all the rest of the ingredients except the olives, red wine vinegar and parsley.
Bring to a boil.
Cover, reduce heat and simmer for 1 hour.
Stir in olives and cook for 30 minutes or until beef is tender.
Discard the bay leaves.
Stir in vinegar and sprinkle with parsley.
Servings: 6
Time preparation: 15 min.
Time total: 105 min.