Beef Stew Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Jean Kressy
Serve this Mediterranean-inspired stew with mashed potatoes. Make and keep it warm in a Dutch oven or slow cooker. If you don't want to use the red wine, replace it with low-sodium beef broth.
Ingredients
- 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
Instructions
- 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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