Mediterranean Beef Stew

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This delicious concoction comes to us from our Charter CSA Member, Michelle Swanner of Rocky Mount, NC. Doesn’t that look delicious? Here’s the recipe:

1 1/2 tsp. Olive oil
1 1/2 lb. Lucky 3 Farm  beef stew
3 1/2 cups mushrooms, (8oz.) Sliced
2 1/4 cups of sliced olives, undrained
2 cups carrots, sliced
1 1/2 cups onion, chopped
1 1/2 cups celery, sliced
2-3 garlic cloves, minced
1 1/2 cups water
1 cup dry red wine (duplin's Burgundy)
1/2 tsp. Dried thyme
1 1/2 tsp. Kosher salt
1/4 tsp. Black pepper
29 oz. Stewed tomatoes
2 bay leaves
2 Tablespoons red wine vinegar
1/4 cup Italian parsley

Heat oil in large dutch oven on medium-high heat. Add beef and cook 5 minutes to brown sides. Remove and set aside. Add mushrooms to dutch oven, then add in the carrots, onions, celery and garlic. Cook 5 minutes.  Return beef back to dutch oven, stir in water, dry red wine, thyme, salt and pepper. Add stewed tomatoes and bay leaves. Bring to a boil, cover and then reduce heat. Simmer for 1 hour, stir in red wine vinegar and sprinkle with parsley.

Serve with or over a starch – like rice or potatoes.

Michelle is not only a talented cook, but she’s a wonderful mother, wife and Hair Dresser Supreme. She owns Polished Plum Studio in Rocky Mount, so look her up if you’re in need of an expert hair cut or color.

Thanks Michelle for sharing your recipe!