If you enjoy cooking and don’t mind being in the kitchen, this is a fun and delicious recipe for any occasion; although around here it tends to go over better with the adults. Perhaps it’s the wine you’re inclined to share when another grown-up wanders into the kitchen :-) Give it a try next time you feel that creative cooking urge!

You will need :

Large dutch oven or heavy stew kettle
Large saucepan
Wine glass ( to help with patience )

1-1/2 tsp Extra virgin olive oil
1-1/2 lbs beef stew meat, cut into 1” pieces ( I often use lamb )
3-1/2 cups halved mushrooms (about 8 oz)
2 cups diagonally cut carrots
1-1/2 cups coarsely chopped onion
1-2/2 cups diced celery
2 garlic cloves, minced

1-1/2 cups water
1 cup Cabernet Sauvignon or other dry red wine
½ tsp dried thyme
1-1/4 tsp kosher salt
¼ tsp coarsely ground black pepper
2 (14.5 oz) cans stewed tomatoes ( do not drain )
2 bay leaves

1 (2-1/4-oz) can sliced ripe olives, drained
2 Tbs red wine vinegar
1/4 cup chopped fresh flat-leaf parsley

Heat oil in a large Dutch oven over medium-high heat.
Add beef or lamb; 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 or lamb 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.

Mashed Potatoes for stew :

2-1/4 lbs cubed, peeled Yukon Gold potatoes
2/3 cup milk, warmed
2 Tbs butter, softened
2 tsp prepared horseradish
1 tsp kosher salt
¼ tsp coarsely ground black pepper

Place potatoes in a saucepan; cover with water.
Bring to a boil.
Reduce heat and simmer 15 mins or until tender.

Return potatoes to pan.
Add milk and remaining ingredients; mash to desired consistency. Cook over low heat until warm.

Serve with your favorite salad, warm dinner rolls and enjoy!