Hearty vegetable stew seasoned with beef

1 servings

Ingredients

Quantity Ingredient
28½ ounce Fat-Free Beef Broth
½ pounds Chuck Roast
1 tablespoon Olive Oil; Divided
4 cups Sliced Onion
⅓ cup Tomato Paste
3 Garlic Cloves; Minced
3 cups Carrots; Cubed
3 cups Red Potatoes; Cubed
2½ cup Mushrooms; Quartered
½ cup Dry Red Wine
¼ teaspoon Salt
¼ teaspoon Pepper
10 ounces Frozen Green Peas; Thawed
2 tablespoons Water
1 tablespoon Cornstarch
Chopped Fresh Parsley; Optional

Directions

Bring beef broth to a boil in a small saucepan; cook 15 minutes or until reduced to 2 cups. Set aside. Trim fat from roast; cut meat into ½ inch cubes. Heat ½ teaspoon oil in a large Dutch oven over medium-high heat.

Add beef; brown on one side. Remove from pan, and set aside. Heat ½ teaspoon oil in pan over medium high heat. Add onion, tomato paste, and garlic; cook 5 minutes, stirring constantly. Return beef to pan. Add reduced broth, carrots, and next 6 ingredients (carrots through peas); bring to a boil. cover, reduce heat, and simmer 45 minutes or until vegetables are tender. Combine water and cornstarch in small bowl; stir well. Add to stew. Bring to a boil; cool 1 minute, stirring constantly.

Ladle into soup bowls; garnish with parsley, if desired.

Recipe by: Cooking Light

Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Oct 01, 1999, converted by MM_Buster v2.0l.

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