Herbed Beef-Vegetable Stew

• 1 1/2 lb. beef stew meat, cut into 1-inch cubes
• 2 Tbsp. cooking oil
• 2 (12 oz.) jars Heinz au jus gravy
• 1 (14 1/2 oz.) can tomatoes, cut up
• 1/4 c. Heinz 57 sauce
• 2 cloves garlic, minced
• 1 or 2 bay leaves
• 1 tsp. dried thyme, crushed
• 1/8 tsp. pepper
• 2 medium carrots, cut into 1/2-inch pieces
• 3 or 4 small onions, halved or quartered
• 2 c. halved fresh mushrooms
• 1 c. small whole pitted ripe olives
• 2 Tbsp. snipped parsley

1. In a Dutch oven, brown meat on all sides in hot oil.
2. Drain off any excess fat.
3. Stir in gravy, tomatoes, Heinz 57 sauce, garlic, bay leaves, thyme and pepper.
4. Bring to boiling; reduce heat.
5. Cover; simmer for 1 hour.
6. Add carrots and onions; simmer 20 minutes more.
7. Stir in mushrooms and, if desired, the olives. Simmer 15 minutes more, or until meat and vegetables are tender. Remove bay leaf; discard.
8. Season to taste.
9. Sprinkle with parsley.

beef stew meat, cooking oil, tomatoes, garlic, bay leaves, thyme, pepper, carrots, onions, mushrooms, olives, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242887 (may not work)