Beef Stew

• 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 1/4 teaspoons kosher salt
• 1/2 teaspoon dried thyme
• 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

1. 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 to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in 1 1/2 cups water and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in olives, and cook 30 minutes or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley.
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olive oil, beef stew meat, mushrooms, carrot, onion, celery, garlic, water, cabernet sauvignon, kosher salt, thyme, ground black pepper, salt, bay leaves, olives, red wine vinegar, parsley

Taken from www.myrecipes.com/recipe/beef-stew-4 (may not work)