Beef Stew

INGREDIENTS

1 1/2 tsp

olive oil

1 1/2 lb

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

garlic cloves, minced

1 1/2 cups

water

1 cup

Cabernet Sauvignon or other dry red wine

1/2 tsp

dried thyme

1 1/4 tsp

kosher salt

1/4 tsp

coarsely ground black pepper

2 14.5 ounce cans

no-salt-added stewed tomatoes, undrained

bay leaves

1 2 1/4 ounce can

sliced ripe olives, drained

2 tbsp

red wine vinegar

1/4 cup

chopped fresh flat-leaf parsley