HEARTY VEGETABLE STEW SEASONED WITH BEEF

By curly

Ingredients

• 2 (14.5 oz) cans fat-free beef broth
• 1/2 pound lean, boned chuck roast
• 1 tsp olive oil, divided
• 4 cups vertically sliced onion
• 1/3 cup tomato paste
• 3 garlic cloves, minced
• 3 cups cubed carrots
• 3 cups cubed red potatoes
• 2-1/2 cups quartered mushrooms
• 1/2 cup dry red wine
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 (10 oz) pkg frozen green peas, thawed
• 2 Tbsps water
• 1 Tbsp cornstarch

Preparation

Step 1

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 into ½ inch cubes.

Heat ½ tsp oil in a large Dutch oven over medium-high heat. Add beef; brown on one side. Remove from pan and set aside.

Heat remaining 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; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender.