Ingredients

1 1/2 t 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 t dried thyme

1 1/4 t kosher salt

1/4 t coarsely ground black pepper

2 (14.5 oz) cans no salt added stewed tomatoes, undrained

2 bay leaves

2 T red wine vinegar

1/4 cup chopped fresh flat-leaf parsley


Preparation

Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes; browing on all sides. Remove beef from pan.

Add mushrooms and next 4 ingredients to pan; cook 5 minutes, stirring occassionally 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.


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Added on: June 23, 2012
Viewed: 741 Times

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