Bangin' Beef Stew - cooking recipe

Ingredients

1 1/2 teaspoons olive oil
1 1/2 lbs beef stew meat, cut into 1-inch pieces
3 1/2 cups halved mushrooms or 8 ounces mushrooms
2 cups diagonally cut carrots
1 1/2 cups coarsely chopped onions
1 1/2 cups sliced celery
2 garlic cloves, minced
1 1/2 cups water
1 cup cabernet sauvignon wine or 1 cup dry red wine
1 1/4 teaspoons kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon fresh coarse ground black pepper
2 (14 1/2 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

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add beef and cook 5 minutes browning on all sides, remove from pan.
Add mushrooms, carrots, onion, celery and garlic, cook 5 minutes, stirring occasionally.
Return beef to pan.
Stir in water, red wine, salt, thyme, pepper, tomatoes, and bay leaves.
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 and sprinkle with parsley.