Beef Stew

Photo by Becky Luigart-Stayner

Ingredients

¼ teaspoon coarsely ground black pepper
1 ¼ teaspoons kosher salt
½ teaspoon dried thyme
1 cup Cabernet Sauvignon or other dry red wine
1 ½ cups water
1 ½ teaspoons olive oil
2 cups diagonally cut carrot
+ 27 more ingredients
- 2 garlic cloves, minced
- 2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
- 1 (2 1/4-ounce) can sliced ripe olives, drained
- 2 bay leaves
- ¼ cup chopped fresh flat-leaf parsley
- ¼ teaspoon coarsely ground black pepper
- 1 ½ cups sliced celery
- 1 ½ cups water
- 1 ¼ teaspoons kosher salt
- 1 ½ cups sliced celery
- 1 ½ cups coarsely chopped onion
- 2 bay leaves
- 2 cups diagonally cut carrot
- 1 cup Cabernet Sauvignon or other dry red wine
- ½ teaspoon dried thyme
- 3 ½ cups halved mushrooms (about 8 ounces)
- ¼ cup chopped fresh flat-leaf parsley
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons olive oil
- 1 ½ pounds beef stew meat, cut into 1-inch pieces
- 3 ½ cups halved mushrooms (about 8 ounces)
- 1 ½ cups coarsely chopped onion
- 2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
- 2 garlic cloves, minced
- 1 (2 1/4-ounce) can sliced ripe olives, drained
- 1 ½ pounds beef stew meat, cut into 1-inch pieces
- 2 tablespoons red wine vinegar

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 (mushrooms through garlic) to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in water and next 6 ingredients (water th...

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Comments

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