Beef Stew
From pointsevenout 16 years ago
- 100 minutes to make
- Serves 6
Serve this mediterranean-inspired stew over a dollop of mashed potatoes. Lifted from Cooking Light 2005 annual recipes. Yum.
Ingredients
- 1 1/2t olive oil shopping list
- 1 1/2# beef stew meat, cut into1"-pieces shopping list
- 3 1/2c mushrooms, cut in half, about 8 oz shopping list
- 2c carrots, diagonally cut shopping list
- 1 1/2c onion, coarsely chopped shopping list
- 1 1/2c celery, sliced shopping list
- 2 garlic cloves, minced shopping list
- 1 1/2c water shopping list
- 1c Cabernet Sauvingnon or other dry red wine shopping list
- 1/2t dried thyme shopping list
- 1 1/2t kosher salt shopping list
- 1/4t black pepper, coarsely ground shopping list
- 29 oz stewed tomatoes, no salt added, undrained shopping list
- 2 bay leaves shopping list
- 2 1/4 oz sliced ripe olives, undrained shopping list
- 2T red wine vinegar shopping list
- 1/4c chopped fresh Italian parsley shopping list
How to make it
- 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 water and next 6 ingredients.
- Bring to a boil, cover, reduce heat and simmer for 1 hour.
- Stir in olives and cook 30 minutes or until beef is tender.
- Discard bay leaves. Stir in vinegar. Sprinkle with parsley.
- serving size 1 1/3c; 288 calories; 32% from fat.
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