Hearty Vegetable Beef Stew

By AroundtheBaywithDD

my go to recipe for beef stew! Family favorite!

Ingredients

• 4 cups beef broth, low sodium
• 1/2 pound lean, beef stew meat
• 1 teaspoon olive oil, divided
• 1 onion, chopped
• 1/3 cup tomato paste
• 1 garlic clove, minced
• 3 cups cubed carrots
• 3 cups cubed red potatoes
• 2 1/2 cups quartered mushrooms
• 1/2 cup dry red wine
• 1/4 teaspoon salt 1/4 teaspoon pepper
• 1 (10-ounce) package frozen green peas, thawed
• 2 tablespoons water
• 1 tablespoon cornstarch
• Chopped fresh parsley (optional

Preparation

Step 1

Trim fat from roast; cut into 1/2-inch cubes. Heat 1/2 teaspoon oil in a large Dutch oven over medium-high heat. Add beef; brown on all sides. Remove from pan, and set aside.

Heat remaining oil in pan over medium-high heat. Add onion, and garlic; cook 5 minutes, stirring constantly. Return beef to pan. Add broth, tomato paste, carrots, and next 6 ingredients (carrots through peas); bring to a boil. Cover, reduce heat, and ***simmer 45 minutes*** or until vegetables are tender.

***You can also finish this in the oven or slow cooker for 5 - 6 hours. Oven temperture 225 degrees. In the oven is my preferred cooking method as the flavors have time to develop.