Hearty Vegetable Stew Seasoned with Beef

Hearty Vegetable Stew Seasoned with Beef Recipe
HOWARD L. PUCKETT

Recipe from

Nutritional 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

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)

Preparation

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 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.

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.

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

Note:

October 1996
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