Title: Hearty Vegetable Stew Seasoned with Beef
Categories: Beef, Soups & ste
Yield: 1 servings

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

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" on Oct
01, 1999, converted by MM_Buster v2.0l.