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

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).

Ratings & Reviews

MARLYSSITTNER's Review

jemolzen
October 16, 2013
Love this recipe! It taste, smells and looks delicious

CandaceCH's Review

Bu2rfly
October 05, 2011
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

CandaceCH
March 08, 2010
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

MARLYSSITTNER
October 02, 2009
This was a great recipe. Yummy and thick.