Beef Stew

1-1/2  teaspoons		olive oil
1		1-1/2# beef stew meat, cut into1"-piece
3-1/2  cups		mushrooms, cut in half, about 8 oz
2  cups		carrots, diagonally cut
1-1/2  cups		onion, coarsely chopped
1-1/2  cups		celery, sliced
2		garlic cloves,s minced
1-1/2  cups		water
1  cup		Cabernet Sauvingnon or other dry red wine
1/2  teaspoon		dried thyme
1-1/2  teaspoons		kosher salt
1/4  teaspoon		black pepper, coarsely ground
29  ounces		stewed tomatoes, no salt added, undrained
2  teaspoons		bay leaves
2-1/4  ounces		sliced ripe olives, undrained
2  tablespoons		red wine vinegar
1/4  cup		chopped fresh Italian parsley

Tip: For nutritional information on all the ingredients in Beef Stew just click on each ingredient name. Then adjust the serving size for any Beef Stew ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1 Heat oil in a large dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan.
2 Add mushrooms and next 4 ingredients to pan; cook 5 minutes, stirring occasionally.
3 Return beef to pan, stir in water and next 6 ingredients.
4 Bring to a boil, cover, reduce heat and simmer for 1 hour.
5 Stir in olives and cook 30 minutes or until beef is tender.
6 Discard bay leaves. Stir in vinegar. Sprinkle with parsley.