Beef Stew

Name: Beef Stew
Ingredients: 1 1/2 t olive oil; 1 1/2 lbs stew meat; 8 oz mushrooms halved; 2 C carrots; 2 cans stewed tomatoes NOT drained; 1 1/2 C onion chopped; 1 1/2 C celery sliced; 2 cloves garlic; 1/2 t thyme; 1 1/4 t salt; 1/4 t pepper; 2 bay leaves; 1 1/2 C water; 1 C red wine; 2 1/4 oz black olives sliced and drained; 2 T red wine vinegar

16 ingredients

1 steps

Ingredients

1 1/2 t olive oil
1 1/2 lbs stew meat
8 oz mushrooms halved
2 C carrots
2 cans stewed tomatoes NOT drained
1 1/2 C onion chopped
1 1/2 C celery sliced
2 cloves garlic
1/2 t thyme
1 1/4 t salt
1/4 t pepper
2 bay leaves
1 1/2 C water
1 C red wine
2 1/4 oz black olives sliced and drained
2 T red wine vinegar

Directions

1

Heat oil in dutch oven over med-high. Add beef, cook5 minutes to brown on all sides. Remove meat, add mushrooms, carrots, onion, celery & garlic. Cook 5 minutes. Return meat to pan. Stir in water, thyme, salt, pepper, tomatoes with juice and bay leaves. Bring to a boil. Cover, reduce heat and simmer 1 hour. Stir in olives, cook 30 minutes. Remove from heat. Stir in vinegar.