Beef Stew

Ingredients

• 2  bay leaves 
• 1.5 pounds beef stew meat cut into 1-inch pieces
• 1 cup wine dry red
• 2 cups diagonally cut carrot 
• 1.5 cups celery sliced
• 0.5 teaspoon thyme leaves dried
• 0.3 cup flat-leaf parsley fresh chopped
• 2  garlic cloves minced
• 0.3 teaspoon coarsely ground pepper black
• 1.3 teaspoons kosher salt 
• 8 ounces mushrooms halved
• 29 ounce no-salt-added stewed tomatoes undrained canned
• 1.5 teaspoons olive oil 
• 2.3 ounce olives ripe drained sliced canned
• 1.5 cups onion coarsely chopped
• 2 tablespoons red wine vinegar 
• 1.5 cups water 

Equipment

• frying pan
• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add beef; cook 5 minutes, browning on all sides.
3. Remove from pan.
4. Add mushrooms and next 4 ingredients (mushrooms through garlic) to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in water and next 6 ingredients (water through bay leaves); bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in olives, and cook for 30 minutes or until beef is tender. Discard bay leaves. Stir in vinegar.
5. Sprinkle with parsley.