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“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!”
1hr 45mins
1 1/3 cups

Ingredients Nutrition


  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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