Beef Stew
Author: 
Recipe type: soup
 
Ingredients
  • ½ tsp olive oil
  • ½ lb. beef stew meat, cut into 1 inch pieces
  • 1½ cups halved mushrooms (about 8 oz.)
  • 2 cups cut carrots
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 2 garlic cloves, minced
  • ½ cup water
  • 1 cup Cabernet Sauvignon or other dry red wine
  • ½ tsp dried thyme
  • 1¼ tsp kosher salt
  • ¼ tsp black pepper
  • 2 cans stewed tomatoes, undrained
  • 2 bay leaves
  • 2 tbsp red wine vinegar
Instructions
  1. Heat oil in a large pot over medium-high heat. Add beef, cook 5 minutes, browning on all sides. Remove from pan.
  2. Add mushrooms and next 4 ingredients (through garlic) to pan; cook 5 minutes, stirring occasionally.
  3. Return beef to pan.
  4. Stir in water and next 6 ingredients (water though bay leaves); bring to a boil.
  5. Cover, reduce heat, and simmer 1 hour.
  6. Discard bay leaves.
  7. Stir in vinegar.
  8. Serve in a bowl or over mashed potatoes.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2014/02/beef-stew/