Bangin' Beef Stew

Name: Bangin' Beef Stew
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 1 1/3 cups, 6 serving(s)
Ingredients: 1 1/2 teaspoons olive oil; 1 1/2 lbs beef stew meat, cut into 1-inch pieces; 3 1/2 cups halved mushrooms or 8 ounces mushrooms; 2 cups diagonally cut carrots; 1 1/2 cups coarsely chopped onions; 1 1/2 cups sliced celery; 2 garlic cloves, minced; 1 1/2 cups water; 1 cup cabernet sauvignon wine or 1 cup dry red wine; 1 1/4 teaspoons kosher salt; 1/2 teaspoon dried thyme; 1/4 teaspoon fresh coarse ground black pepper; 2 (14 1/2 ounce) cans no-salt-added stewed tomatoes, undrained; 2 bay leaves; 1 (2 1/4 ounce) can sliced ripe olives, drained; 2 tablespoons red wine vinegar; 1/4 cup chopped fresh flat-leaf parsley

Submitted by southbaker

"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!"

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photo by southbaker

Ready In:: 1hr 45mins
Ingredients:: 17
Yields:: 1 1/3 cups
Serves:: 6

ingredients

1 ¹⁄₂ teaspoons olive oil
1 ¹⁄₂ lbs beef stew meat, cut into 1-inch pieces
3 ¹⁄₂ cups halved mushrooms or 8 ounces mushrooms
2 cups diagonally cut carrots
1 ¹⁄₂ cups coarsely chopped onions
1 ¹⁄₂ cups sliced celery
2 garlic cloves, minced
1 ¹⁄₂ cups water
1 cup cabernet sauvignon wine or 1 cup dry red wine
1 ¹⁄₄ teaspoons kosher salt
¹⁄₂ teaspoon dried thyme
¹⁄₄ teaspoon fresh coarse ground black pepper
2 (14 1/2 ounce) cans no-salt-added stewed tomatoes, undrained
2 bay leaves
1 (2 1/4 ounce) can sliced ripe olives, drained
2 tablespoons red wine vinegar
¹⁄₄ cup chopped fresh flat-leaf parsley

directions

Heat oil in a large Dutch oven over medium-high heat. Add beef and cook 5 minutes browning on all sides, remove from pan.
Add mushrooms, carrots, onion, celery and garlic, cook 5 minutes, stirring occasionally.
Return beef to pan.
Stir in water, red wine, salt, thyme, pepper, tomatoes, and bay leaves.
Bring to a boil, cover, reduce heat, and simmer 1 hour.
Stir in olives and cook 30 minutes or until beef is tender.
Discard bay leaves.
Stir in vinegar and sprinkle with parsley.