INGREDIENTS

INSTRUCTIONS

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.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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