Hearty Vegetable Stew Seasoned with Beef
HOWARD L. PUCKETT
How to Make It
Step 1
Bring beef broth to a boil in a small saucepan; cook 15 minutes or until reduced to 2 cups. Set aside.
Step 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.
Step 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.
Step 4
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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CandaceCH's Review
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.
Bu2rfly's Review
This was the perfect recipe for a cold evening. I used a bit more beef than the recipe called for and it turned out great. I will definitely make this one again.
jemolzen's Review
This was a great recipe. Yummy and thick.
MARLYSSITTNER's Review