Hearty vegetable stew with beef

1 servings

Ingredients

Quantity Ingredient
8 ounces Beef
1½ teaspoon Light olive oil with a dash of toasted
; sesame oil
2 mediums Onions; peeled and thickly
; sliced
3 ounces Low sodium tomato paste
2 Cloves garlic; bashed, peeled and
; chopped
4 tablespoons De-alcoholised red wine
3 cups Enhanced canned low sodium beef stock
; reduced to 2 1/2 cups
16 ounces Carrots; peeled and cut into
; 1 inch pieces
12 smalls New potatoes; scrubbed and whole
12 mediums Mushrooms; cut into quarters
2 cups Frozen peas; thawed
2 tablespoons Arrowroot mixed with 4tbsp de-alcoholised; (slurry)
; red wine
2 tablespoons Fresh chopped parsley
¼ teaspoon Fresh ground black pepper

Directions

Pat the meat dry with a paper towel. Heat 1tsp of the oil in a large skillet over medium high heat and brown the meat on one side - about 3 minutes. Remove and set aside.

In the same hot skillet, heat the remaining 1/2tsp oil and cook the onions and tomato paste, scraping the brown meat residue into the mixture for 5 minutes. Stir in the garlic and set aside (this step accomplishes 3 important minimax functions at the same time: the onions and garlic release their aromatic volatile oils, the tomato paste caramelises the mixture and a flavour-filled glaze builds up on the pan - all of which adds depth of taste without the fat).

Transfer the browned meat into a medium saucepan. Add the tomato and onion mixture, wine and beef stock, bring to a boil, reduce the heat to its lowest setting and simmer, covered, for 30 minutes. Add the carrots and potatoes and simmer for 30 minutes. Stir in the potatoes and mushrooms and simmer for 5 minutes.

Remove from the heat, add the peas and the arrowroot slurry, return to the heat and stir until thickened - about 1 minute. Add the parsley, pepper and salt. To serve, ladle into bowls and sprinkle with a little fresh parsley.

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