Beef Stew over Mashed Potatoes

• 2 tablespoons olive oil
• 1 1/2 pounds stewing beef cut into 1 inch pieces
• 16 ounces mushrooms halved
• 3 cups carrots diagonally cut
• 1 cups onions coarsely chopped
• 2 cups celery sliced
• 2 cloves garlic minced
• 1/ 1/2 cups water
• 1 cup red wine dry
• 1/2 cup worcestershire sauce
• 1 tablespoon thyme dried
• 1 tablespoon oregano dried
• 1 tablespoon chili powder
• 1 teaspoon basil
• 1 teaspoon rosemary leaves 1 teaspoon rosemary
• 1/4 teaspoon paprika smoked
• 1 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 29 ounces tomatoes, stewed, canned 2 cans, undrained
• 10 ounces rotel chiles and tomatoes 1 can, undrained
• 2 each bay leaves
• 2 1/4 ounce olives drained, sliced ripe, 1 can
• 2 tablespoons red wine vinegar
• 1 x mashed potatoes pre-made or fresh, to serve 6

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add beef, cook 5 minutes, browning on all sides.
3. Remove from pan.
4. Add mushrooms and next 4 ingredients (mushrooms through garlic) to pan; cook 5 minutes, stirring occasionally.
5. Return beef to pan.
6. Stir in water, wine, seasonings, tomatoes, bay leaves (water through bay leaves); bring to boil.
7. Cover, reduce heat, and simmer 1 hour.
8. Stir in olives, re-cover and cook for 30 minutes.
9. Discard bay leaves.
10. Stir in vinegar.
11. Serve over over mashed potatoes.

olive oil, stewing beef, mushrooms, carrots, onions, celery, garlic, water, red wine, worcestershire sauce, thyme, oregano, chili powder, basil, rosemary, paprika, kosher salt, black pepper, tomatoes, chiles, bay leaves, olives, red wine vinegar, potatoes

Taken from recipeland.com/recipe/v/beef-stew-over-mashed-potatoes-54432 (may not work)