Ingredients
Ingredient Checklist
1 ½ teaspoons olive oil
1 ½ pounds beef stew meat, cut into 1-inch pieces
3 ½ cups halved mushrooms (about 8 ounces)
2 cups diagonally cut carrot
1 ½ cups coarsely chopped onion
1 ½ cups sliced celery
2 garlic cloves, minced
1 ½ cups water
1 cup Cabernet Sauvignon or other dry red wine
½ teaspoon dried thyme
1 ¼ teaspoons kosher salt
¼ 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
¼ cup chopped fresh flat-leaf parsley
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Directions Instructions Checklist
Step 1
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 (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. Sprinkle with parsley. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first weHer and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
