Name: Beef Stew
Yield: 6 servings (serving size: 1 1/3 cups)
Ingredients: 1 ½ teaspoons olive oil; 1 ½ pounds beef stew meat, cut into 1-inch pieces; 3 ½ cups halved mushrooms (about 8 ounces); 2 cups diagonally cut carrot; 1 ½ cups coarsely chopped onion; 1 ½ cups sliced celery; 2 garlic cloves, minced; 1 ½ cups water; 1 cup cabernet sauvignon or other dry red wine; 1 ¼ teaspoons kosher salt; ½ teaspoon dried thyme; ¼ 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; ¼ cup chopped fresh flat-leaf parsley

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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Beef Stew

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