Beef Stew

Beef Stew
Photo by Becky Luigart-Stayner

Ingredients

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

View full recipe at My Recipes

Comments

Variations on Beef Stew

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