Bangin' Beef Stew

• 1 1/2 teaspoons olive oil
• 1 1/2 lbs beef stew meat, cut into 1-inch pieces
• 3 1/2 cups halved mushrooms or 8 ounces mushrooms
• 2 cups diagonally cut carrots
• 1 1/2 cups coarsely chopped onions
• 1 1/2 cups sliced celery
• 2 garlic cloves, minced
• 1 1/2 cups water
• 1 cup cabernet sauvignon wine or 1 cup dry red wine
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon fresh coarse ground black pepper
• 2 (14 1/2 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

1. Heat oil in a large Dutch oven over medium-high heat. Add beef and cook 5 minutes browning on all sides, remove from pan.
2. Add mushrooms, carrots, onion, celery and garlic, cook 5 minutes, stirring occasionally.
3. Return beef to pan.
4. Stir in water, red wine, salt, thyme, pepper, tomatoes, and bay leaves.
5. Bring to a boil, cover, reduce heat, and simmer 1 hour.
6. Stir in olives and cook 30 minutes or until beef is tender.
7. Discard bay leaves.
8. Stir in vinegar and sprinkle with parsley.

olive oil, beef stew meat, mushrooms, carrots, onions, celery, garlic, water, cabernet sauvignon wine, kosher salt, thyme, fresh coarse ground black pepper, salt, bay leaves, olives, red wine vinegar, parsley

Taken from www.food.com/recipe/bangin-beef-stew-518391 (may not work)