Beef Stew

• 1 1/2 t olive oil
• 1 1/2 lbs stew meat
• 8 oz mushrooms halved
• 2 C carrots
• 2 cans stewed tomatoes NOT drained
• 1 1/2 C onion chopped
• 1 1/2 C celery sliced
• 2 cloves garlic
• 1/2 t thyme
• 1 1/4 t salt
• 1/4 t pepper
• 2 bay leaves
• 1 1/2 C water
• 1 C red wine
• 2 1/4 oz black olives sliced and drained
• 2 T red wine vinegar

1. Heat oil in dutch oven over med-high. Add beef, cook5 minutes to brown on all sides. Remove meat, add mushrooms, carrots, onion, celery & garlic. Cook 5 minutes. Return meat to pan. Stir in water, thyme, salt, pepper, tomatoes with juice and bay leaves. Bring to a boil. Cover, reduce heat and simmer 1 hour. Stir in olives, cook 30 minutes. Remove from heat. Stir in vinegar.

olive oil, stew meat, mushrooms, carrots, tomatoes, onion, celery, garlic, thyme, salt, pepper, bay leaves, water, red wine, black olives, t

Taken from www.epicurious.com/recipes/member/views/beef-stew-50172897 (may not work)