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Hearty Vegetable Stew Seasoned with Beef

HOWARD L. PUCKETT
Yield 4 servings (serving size: 2 cups)

Ingredients

  • 2 (14 1/4-ounce) cans fat-free beef broth
  • 1/2 pound lean, boned chuck roast
  • 1 teaspoon 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 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (10-ounce) package frozen green peas, thawed
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 371
  • caloriesfromfat 12 %
  • fat 5 g
  • satfat 1.4 g
  • monofat 2 g
  • polyfat 0.7 g
  • protein 22.6 g
  • carbohydrate 59.5 g
  • fiber 11.4 g
  • cholesterol 34 mg
  • iron 5.6 mg
  • sodium 458 mg
  • calcium 93 mg

How to Make It

  1. Bring beef broth to a boil in a small saucepan; cook 15 minutes or until reduced to 2 cups. Set aside.

  2. 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 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.

  3. Combine water and cornstarch in a small bowl; stir well. Add to stew. Bring to a boil; cook 1 minute, stirring constantly. Ladle into soup bowls; garnish with parsley, if desired.

  4. Note: If you don't want alcohol in your stew, you can substitute a dealcoholized wine (Graham used Ariel Cabernet Sauvignon Barrel Select).