Beef Stew
Author: Dawn
Recipe type: soup
- 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
- Heat oil in a large pot over medium-high heat. Add beef, cook 5 minutes, browning on all sides. Remove from pan.
- Add mushrooms and next 4 ingredients (through garlic) to pan; cook 5 minutes, stirring occasionally.
- Return beef to pan.
- Stir in water and next 6 ingredients (water though bay leaves); bring to a boil.
- Cover, reduce heat, and simmer 1 hour.
- Discard bay leaves.
- Stir in vinegar.
- Serve in a bowl or over mashed potatoes.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2014/02/beef-stew/
3.2.1275