1. Heat oil in a large Dutch oven over medium-high heat. Add beef and cook 5 minutes browning on all sides, remove from pan. 2. Add mushrooms, carrots, onion, celery and garlic, cook 5 minutes, stirring occasionally. 3. Return beef to pan. 4. Stir in water, red wine, salt, thyme, pepper, tomatoes, and bay leaves. 5. Bring to a boil, cover, reduce heat, and simmer 1 hour. 6. Stir in olives and cook 30 minutes or until beef is tender. 7. Discard bay leaves. 8. Stir in vinegar and sprinkle with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
