Recipe of the Week - Beef Stew

With the weather at records low, I thought this would be a great meal for a cold night. Loved the recipe. BEEF STEW 1 1/2 teaspoons olive oil 1 1/2 pounds beef stew meat, cut into 1-inch pieces 3 1/2 cups halved mushrooms (about 8 ounces) 2 cups diagonally cut carrot 1 1/2 cups coarsely chopped onion 1 1/2 cups sliced celery 2 garlic cloves, minced 1 1/2 cups water 1 cup Cabernet Sauvignon or other dry red wine 1/2 teaspoon dried thyme 1 1/4 teaspoons kosher salt 1/4 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 1/4 cup chopped fresh flat-leaf parsley 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. Yield: 6 servings (serving size: 1 1/3 cups) CALORIES 288 (32% from fat); FAT 10.3g (sat 3.3g,mono 5g,poly 0.6g); IRON 5.5mg; CHOLESTEROL 71mg; CALCIUM 100mg; CARBOHYDRATE 20.1g; SODIUM 584mg; PROTEIN 25.2g; FIBER 5.7g