1 1/2 teaspoons olive oil |
1 1/2 pounds beef stew meat, cut into 1-inch pieces |
3 1/2 cups halved mushrooms (about 8 ounces) |
2 cups diagonally cut carrot |
1 1/2 cups coarsely chopped onion |
1 1/2 cups sliced celery |
2 garlic cloves, minced |
1 1/2 cups water |
1 cup cabernet sauvignon or other dry red wine |
1/2 teaspoon dried thyme |
1 1/4 teaspoons kosher salt |
1/4 teaspoon coarsely ground black pepper |
2 (14.5-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 |
