Recipe

Beef Stew Recipe


Beef Stew Recipe
Add Step-by-Step Photos 		Pointsevenout / All my dishes
2 years, 2 months ago
Serve this mediterranean-inspired stew over a dollop of mashed potatoes. Lifted from Cooking Light 2005 annual recipes. Yum.
Prep:15m Cook:100m Servings:6

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Ingredients
  • 1 1/2t olive oil
  • 1 1/2# beef stew meat, cut into1"-pieces
  • 3 1/2c mushrooms, cut in half, about 8 oz
  • 2c carrots, diagonally cut
  • 1 1/2c onion, coarsely chopped
  • 1 1/2c celery, sliced
  • 2 garlic cloves, minced
  • 1 1/2c water
  • 1c Cabernet Sauvingnon or other dry red wine
  • 1/2t dried thyme
  • 1 1/2t kosher salt
  • 1/4t black pepper, coarsely ground
  • 29 oz stewed tomatoes, no salt added, undrained
  • 2 bay leaves
  • 2 1/4 oz sliced ripe olives, undrained
  • 2T red wine vinegar
  • 1/4c chopped fresh Italian parsley

Directions
  1. Heat oil in a large dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan.
  2. Add mushrooms and next 4 ingredients to pan; cook 5 minutes, stirring occasionally.
  3. Return beef to pan, stir in water and next 6 ingredients.
  4. Bring to a boil, cover, reduce heat and simmer for 1 hour.
  5. Stir in olives and cook 30 minutes or until beef is tender.
  6. Discard bay leaves. Stir in vinegar. Sprinkle with parsley.
  7. serving size 1 1/3c; 288 calories; 32% from fat.

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Comments

pointsevenout 12 months ago said:
My cockels have been warmed on this day of passing snow flurries.


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Alterations

pointsevenout 12 months ago said:
If you can't get flat-leaf parsley, cilantro will work.


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