| 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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