Ingredients
- 1 1/2 tsp olive oil
- 1 1/2 pounds beef stew meat
- 3 1/2 cups halved mushrooms
- 2 cups diagonally cut carrots
- 1 1/2 cups coarsely chopped onion
- 1 1/2 cups sliced celery
- 2 garlic cloves, minced
- 1 1/2 cups water
- 1 cup dry red wine
- 1/2 tsp dried thyme
- 1 1/4 tsp kosher salt
- 1/4 tsp coarsely ground black pepper
- 2 (14.5 oz) cans no salt added stewed tomatoes, undrained
- 2 bay leaves
- 2 tbsp red wine vinegar
- 1/4 cup chopped fresh flat-leaf parsley
Method
- Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes; browning on all sides. Remove beef from pan.
- Add mushrooms and next 4 ingredients to pan; cook 5 minutes, stirring occasionally Return beef to pan.
- Stir in 1 1/2 cups water and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Discard bay leaves.
- Stir in vinegar. Sprinkle with parsley.
Good to Know
This makes an excellent crock pot or pressure cooker meal.
For the crock pot, follow steps 1 & 2 except do not return beef to pan, put it and all of the sauted vegetables into your crock pot. Cook for 6 - 8 hours on low.
For the pressure cooker, follow steps 1 - 3, except place lid on pressure cooker, and when it starts boiling, place rocker (or whatever type of cooker you have) and cook at a slow/medium rock for 5-8 minutes. Take off heat and reduce pressure with cold water.