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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.