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.