Beef Stew

Oxmoor House
Beef Stew Recipe
Photo: Oxmoor House
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.
6 servings (serving size: 1 1/3 cups)


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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


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.

Created date

November 2011

Nutritional Information

Calories 288
Fat 10.3 g
Satfat 3.3 g
Monofat 5 g
Polyfat 0.6 g
Protein 25.2 g
Carbohydrate 20.1 g
Fiber 5.7 g
Cholesterol 71 mg
Iron 5.5 mg
Sodium 584 mg
Calcium 100 mg