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  • 6servings
  • 100minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2t olive oil

  2. 1"-pieces

  3. 3 1/2c mushrooms , cut in half, about 8 oz

  4. 2c carrots , diagonally cut 1 1/2c onion , coarsely chopped

  5. 1 1/2c celery , sliced

  6. 2 garlic cloves , minced

  7. 1 1/2c water

  8. 1c Cabernet Sauvingnon or other dry red wine

  9. 1/2t dried thyme

  10. 1 1/2t kosher salt

  11. 1/4t black pepper , coarsely ground

  12. 29 oz stewed tomatoes , no salt added, undrained

  13. 2 bay leaves

  14. 2 1/4 oz sliced ripe olives , undrained

  15. 2T red wine vinegar

  16. 1/4c chopped fresh Italian parsley

Instructions Jump to Ingredients ↑

  1. Heat oil in a large dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan.

  2. Add mushrooms and next 4 ingredients to pan; cook 5 minutes, stirring occasionally.

  3. Return beef to pan, stir in water and next 6 ingredients.

  4. Bring to a boil, cover, reduce heat and simmer for 1 hour.

  5. Stir in olives and cook 30 minutes or until beef is tender.

  6. Discard bay leaves. Stir in vinegar. Sprinkle with parsley.

  7. serving size 1 1/3c; 288 calories; 32% from fat.

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