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 1/2  cups  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
• 1  (2 1/4-ounce) can sliced ripe olives, drained
• 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.

Nutritional Information

Calories:

288 (32% from fat)

Fat:

10.3g (sat 3.3g,mono 5g,poly 0.6g)

Protein:

25.2g

Carbohydrate:

20.1g

Fiber:

5.7g

Cholesterol:

71mg

Iron:

5.5mg

Sodium:

584mg

Calcium:

100mg