Bangin' Beef Stew
Per serving
I found this recipe a while ago online. Since I don't have much experience cooking, I thought it was odd to add red wine to a beef stew, but I tried it and I loved it! I don't care for olives or mushrooms, so I did not make it with mine, but you may like them. I served it with some mashed potatoes. The vinegar at the end adds a zing to it!
Ingredients
6 serv.- olive oil↗1 1⁄2 teaspoons
- beef stew meat↗1 1⁄2 lbs
cut into 1-inch pieces
- halved mushrooms or 8 ounces mushrooms3 1⁄2 cups
- diagonally cut carrots2 cups
- coarsely chopped onions1 1⁄2 cups
- sliced celery1 1⁄2 cups
- garlic cloves↗2
minced
- water↗1 1⁄2 cups
- cabernet sauvignon wine or 1 cup dry red wine↗1 cup
- kosher salt↗1 1⁄4 teaspoons
- dried thyme↗1⁄2 teaspoon
- fresh coarse ground black pepper↗1⁄4 teaspoon
- no-salt-added stewed tomatoes, undrained2 cans
- bay leaves↗2
- sliced ripe olives, drained↗1 can
- tablespoons red wine vinegar↗2
- cup chopped fresh flat-leaf parsley1⁄4
Step-by-step instructions
- 1
Heat oil in a large Dutch oven over medium-high heat. Add beef and cook 5 minutes browning on all sides, remove from pan.
- 2
Add mushrooms, carrots, onion, celery and garlic, cook 5 minutes, stirring occasionally.
- 3
Return beef to pan.
- 4
Stir in water, red wine, salt, thyme, pepper, tomatoes, and bay leaves.
- 5
Bring to a boil, cover, reduce heat, and simmer 1 hour.
- 6
Stir in olives and cook 30 minutes or until beef is tender.
- 7
Discard bay leaves.
- 8
Stir in vinegar and sprinkle with parsley.
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