Very pleased at the simplicity of this recipe. I was a bit worried about the lack-of-spices, so I increased the salt (a little) and pepper content (a lot). I added one bay leaf and four sprigs of fresh thyme.
Hearty Vegetable Stew Seasoned with Beef
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Amount per serving
- Calories: 371
- Calories from fat: 12%
- Fat: 5g
- Saturated fat: 1.4g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.7g
- Protein: 22.6g
- Carbohydrate: 59.5g
- Fiber: 11.4g
- Cholesterol: 34mg
- Iron: 5.6mg
- Sodium: 458mg
- Calcium: 93mg
- 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)
- 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).
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