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.
Oxmoor House AUGUST 2011
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.
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