Beef Stew

Becky Luigart-Stayner

Serve this Mediterranean-inspired beef stew over Creamy Mashed Potatoes. Make and keep warm in a Dutch oven or slow cooker.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 32%
  • Fat: 10.3g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 0.6g
  • Protein: 25.2g
  • Carbohydrate: 20.1g
  • Fiber: 5.7g
  • Cholesterol: 71mg
  • Iron: 5.5mg
  • Sodium: 584mg
  • Calcium: 100mg

Ingredients

  • 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
  • 1/2 teaspoon dried thyme
  • 1 1/4 teaspoons kosher salt
  • 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

Preparation

  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 (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.
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