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Recipe Name: Hearty Vegetable Stew Seasoned With Beef Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 1

28 1/2 Ounce(s) Fat-Free Beef Broth
1/2 Pound(s) Chuck roast
1 Tablespoon(s) Olive oil, divided
4 Cup(s) Sliced onion
1/3 Cup(s) Tomato paste
3 Garlic cloves, minced
3 Cup(s) Carrots, cubed
3 Cup(s) Red potatoes, cubed
2 1/2 Cup(s) Mushrooms, quartered
1/2 Cup(s) Dry red wine
1/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
10 Ounce(s) Frozen green peas, thawed
2 Tablespoon(s) Water
1 Tablespoon(s) Cornstarch
Chopped fresh parsley
Bring beef broth to a boil in a small saucepan; cook 15 minutes or
untilreduced to 2 cups. Set aside. Trim fat from roast; cut meat into
1/2inch cubes. Heat 1/2 teaspoon oil in a large Dutch oven over
medium-highheat. Add beef; brown on one side. Remove from pan, and set
aside. Heat1/2 teaspoon oil in pan over medium high heat. Add onion,
tomato paste,and garlic; cook 5 minutes, stirring constantly. Return
beef to pan. Addreduced broth, carrots, and next 6 ingredients (carrots
through peas);bring to a boil. cover, reduce heat, and simmer 45
minutes or untilvegetables are tender. Combine water and cornstarch in
small bowl; stirwell. Add to stew. Bring to a boil; cool 1 minute,
stirring constantly.Ladle into soup bowls; garnish with parsley, if
desired.Recipe by: Cooking LightPosted to EAT-LF Digest by "Sherilyn"
<> onOct 01, 1999, converted by MM_Buster

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