Mediterranean Beef Stew (TNT)
Mediterranean Beef Stew
Serve this Mediterranean-inspired stew over Creamy Mashed Potatoes. Make and keep warm in a Dutch oven or slow cooker.
Yield: 6 servings (serving size: 1 1/3 cups)
Ingredients
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
1/2 cup 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
2 tablespoons 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, 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 through bay leaves); bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in olives, and cook for 30 minutes or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley.
Gail's Notes: I didn't have red wine vinegar so I substituted more red wine in it's place. I also added one large cubed red potato and one large sweet potato (also cubed) with the veggies. The original recipe called for olives, but we didn't care much for the olives in the stew so I think if I make this again, I'll not add the olives to it.
Serve this Mediterranean-inspired stew over Creamy Mashed Potatoes. Make and keep warm in a Dutch oven or slow cooker.
Yield: 6 servings (serving size: 1 1/3 cups)
Ingredients
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
1/2 cup 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
2 tablespoons 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, 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 through bay leaves); bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in olives, and cook for 30 minutes or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley.
Gail's Notes: I didn't have red wine vinegar so I substituted more red wine in it's place. I also added one large cubed red potato and one large sweet potato (also cubed) with the veggies. The original recipe called for olives, but we didn't care much for the olives in the stew so I think if I make this again, I'll not add the olives to it.
Comments