| 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 |
T |
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 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 10 |
oz |
Frozen Green Peas, Thawed |
| 2 |
T |
Water |
| 1 |
T |
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,
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