Hearty Vegetable Stew Seasoned with Beef

Hearty Vegetable Stew Seasoned with Beef
Photo by HOWARD L. PUCKETT

Ingredients

  • 2 tablespoons water
  • 1 (10-ounce) package frozen green peas, thawed
  • 3 cups cubed red potatoes
  • 4 cups vertically sliced onion
  • 2 ½ cups quartered mushrooms
  • 2 (14 1/4-ounce) cans fat-free beef broth
  • 3 cups cubed carrots
  • + 9 more ingredients
    • Chopped fresh parsley (optional)
    • ½ cup dry red wine
    • 1 tablespoon cornstarch
    • 3 garlic cloves, minced
    • 1 teaspoon olive oil, divided
    • ½ pound lean, boned chuck roast
    • 1/3 cup tomato paste
    • ¼ teaspoon salt
    • ¼ teaspoon pepper

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 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 remaining oil i...

View full recipe at My Recipes

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