Hearty and Flavorful Mushroom, Olive, and Beef Stew

This Mushroom, Olive, and Beef Stew is a hearty, robust dish that’s perfect for cozy dinners. The beef is tender, the mushrooms and olives add a magical depth of flavor, and the stew is enriched with vegetables and aromatic herbs. It’s an ideal meal for getting together with family and friends on a chilly day.

Ingredients:
– 1 1/2 lbs beef stew meat, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups mushrooms, sliced
– 1 cup pitted green olives, halved
– 3 carrots, sliced
– 2 celery stalks, sliced
– 3 cups beef broth
– 1 cup red wine (optional)
– 1 can (14.5 oz) diced tomatoes
– 2 bay leaves
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
– Fresh parsley, chopped (for garnish)

Instructions:
1. Heat olive oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Sear the beef: Add the beef cubes to the pot and sear until browned on all sides. Remove the beef and set aside.
3. Sauté aromatics: In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant.
4. Add vegetables: Add the mushrooms, carrots, and celery, and cook for about 5 minutes, stirring occasionally.
5. Combine ingredients: Return the beef to the pot, and stir in the olives, beef broth, red wine (if using), diced tomatoes, bay leaves, thyme, rosemary, salt, and pepper.
6. Simmer: Bring to a boil, then reduce the heat to low. Cover and simmer for 1 1/2 to 2 hours, or until the beef is tender and vegetables are cooked.
7. Thicken (optional): If you prefer a thicker stew, stir in the cornstarch mixture and cook for an additional 5 minutes, until the stew thickens.
8. Serve: Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot with crusty bread or over mashed potatoes.