Mediterranean Beef Stew - Cooking Light Jan. 2004

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

1 1/2 teaspoon(s) olive oil

1 1/2 pound(s) beef stew meat cut into 1 inch cubes

3 1/2 cup(s) halved mushrooms (8 oz

2 cup(s) diagonally cut carrots

1 1/2 cup(s) coarsely chopped onion

1 1/2 cup(s) diced celery

2 garlic cloves minced

1 1/2 cup(s) water

1 cup(s) cabernet sauvignon wine

1/2 teaspoon(s) dried thyme

1 1/4 teaspoon(s) kosher salt

1/4 teaspoon(s) coarsely ground black pepper

14 1/2 can(s) no salt added stewed tomatoes undrained

2 bay leaves

1 (2 1/4 oz can) sliced ripe olives drained

2 tablespoon(s) red wine vinegar

1/4 cup(s) chopped fresh flat leaf parsley

Directions:

1. Heat oil in large Dutch oven over medium high heat. Add beef; cook 5 min., browning on all sides. Remove from pan. Add mushrooms and next 4 ingredients (thru garlic) to pan, cook 5 min. stirring occasionally. Return beef to pan. Stir in water and next 6 ingredients thru bay leaves, bring to boil. Cover, reduce heat and simmer 1 hour. Stir in olives and cook for 30 min. or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley.
2. Calories: 288

By RecipeOfHealth.com