Beef Stew

Yield: 6 servings (1 1/3 cup per serving)
Source: Cooking Light Magazine: January/February 2004
Comments: Serve this Mediterranean-inspired stew over Creamy Mashed Potatoes. Make and keep warm in a Dutch oven or slow cooker.
Amy's Comments: This was REALLY good. Very hearty, great flavors and the meat could be cut with my spoon, it was that tender! This tasted almost "italian". I served as suggested over the mashed potatoes. Didnt need it. I think a good crusty bread would complete this meal just fine!! Will definitely make again!!!


1 1/2 tsp olive oil
1 1/2 lbs beef stew meat, cut into 1" pieces
3 1/2 cups halved mushrooms (about 8 oz)
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
1/2 tsp dried thyme
1 1/4 tsp kosher salt
1/4 tsp coarsely ground black pepper
2 (14.5 oz) cans no-salt added stewed tomatoes, undrained
2 bay leaves
1 (2 1/4 oz) can sliced ripe olives, drained
2 tbsp 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.
  2. Add mushrooms and next 4 ingredients (mushroom through garlic) to pan; cook 5 minutes, stirring occasionally. Return beef to pan.
  3. Stir in water and next 6 ingredients (water through bay leaves); bring to a boil. Cover, reduce heat, and simmer 1 hour.
  4. Stir in olives, and cook for 30 minutes or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley.


H.U: 5.5 points/serving
Calories 288; Fat 10.3g; Protein 25.2g; Carbohydrate 20.1g; Dietary Fiber 5.7g; Cholesterol 71mg; Sodium 584 mg. ; Calcium 100 mg

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