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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Kari's Mediterranean Beef Stew Recipe

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This recipe for Kari's Mediterranean Beef Stew is from The Cruise Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
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.

Serve over egg noodles or mashed potatoes. Amazing recipe....good wine is key.

 

 

 

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