Baked Beef Stew

Perfect dish to warm your kitchen while cooking, and warm your tummy with delicious flavors!
Baking the stew brings out the flavors and gives a rich broth. Serve in a bowl with mashed potatoes. If you don't want to bake it in the oven, you can cook it on top of the stove, but the taste will not be the same!

Oven Beef Stew
1 1/2 teaspoons olive oil
1 1/2 lbs beef stew meat, cut into 1-inch cubes
3 1/2 cups halved fresh mushrooms (about 8 0z.)
2 cups diagonally cut carrot
1 1/2 cup coarsely chopped onion
1 1/2 cups sliced celery
2 garlic cloves, minced
1 1/2 cups beef broth
1 cup dry red wine
1/2 teaspoon dried thyme
1 1/2 teaspoon (kosher) salt
1/2 teaspoon ground black pepper
1 (28-0z.) can diced tomatoes
2 bay leaves
1(2 1/4-oz can) sliced black olives, drained
2 tablespoons red wine vinegar (or balsamic)
1/4 cup chopped fresh flat leaf parsley, optional
Hot mashed potatoes

Heat oil in large oven-proof Dutch oven over medium-high heat. Add beef ; cook 5 minutes, browning on all sides. Remove beef from pan. Add mushrooms, carrots, onion, celery and garlic to pan, cook 5 minutes, stirring occasionally. Return beef to pan. Stir in broth, wine, thyme, salt, pepper, tomatoes and bay leaves, bring to a boil. Cover and place in a 350 degree oven. Bake for 3 hours, or until beef is tender. Add olives and cook, uncovered, for an additional 30 minutes.
Discard bay leaves. Stir in red wine vinegar and parsley. Serve in a bowl with hot mashed potatoes on the side. Yield: 6 servings. Leftovers freeze beautifully!