| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Beef, Soups & ste | 1 | servings |
INGREDIENTS
| 28 1/2 | oz | Fat-Free Beef Broth |
| 1/2 | lb | Chuck Roast |
| 1 | tb | Olive Oil; Divided |
| 4 | c | Sliced Onion |
| 1/3 | c | Tomato Paste |
| 3 | Garlic Cloves; Minced | |
| 3 | c | Carrots; Cubed |
| 3 | c | Red Potatoes; Cubed |
| 2 1/2 | c | Mushrooms; Quartered |
| 1/2 | c | Dry Red Wine |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 10 | oz | Frozen Green Peas; Thawed |
| 2 | tb | Water |
| 1 | tb | Cornstarch |
| Chopped Fresh Parsley; Optional |
INSTRUCTIONS
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 1/2 inch cubes. Heat 1/2 teaspoon oil in a large Dutch oven over medium-high heat. Add beef; brown on one side. Remove from pan, and set aside. Heat 1/2 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@columbus.rr.com> on Oct 01, 1999, converted by MM_Buster v2.0l.
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