Mediterranean Beef Stew

Jan 25, 2008 - Mediterranean Beef Stew adapted from Cooking Light What you need: 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) 3 cups diagonally cut carrot 1 1/2 cups coarsely chopped onion 3 cups sliced celery 4 garlic cloves, minced 1 1/2 cups beef stock (or water) 1 1/2 cups dry red wine 1/2 teaspoon dried thyme coarsely ground black pepper 2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained 2 bay leaves 3/4 cup pitted kalamata olives, drained 2 tablespoons balsamic vinegar 1/4 cup chopped fresh flat-leaf parsley What you do:

Heat oil in a large Dutch oven over medium-high heat. Add beef in two batches; cook for about 5 minutes, browning on all sides.

Remove beef from pan and place on paper towel to strain.

Sauté mushrooms, carrots, onions, celery, and garlic cook for 5 minutes, stirring occasionally. - 2 Comments

Read More ›