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Receta Hearty Vegetable Stew Seasoned With Beef
by Global Cookbook

Hearty Vegetable Stew Seasoned With Beef
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Ingredientes

  • 28 1/2 ounce Fat-Free Beef Broth
  • 1/2 lb Chuck Roast
  • 1 Tbsp. Extra virgin olive oil Divided
  • 4 c. Sliced Onion
  • 1/3 c. Tomato Paste
  • 3 x Garlic Cloves Chopped
  • 3 c. Carrots Cubed
  • 3 c. Red Potatoes Cubed
  • 2 1/2 c. Mushrooms Quartered
  • 1/2 c. Dry Red Wine
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 10 ounce Frzn Green Peas Thawed
  • 2 Tbsp. Water
  • 1 Tbsp. Cornstarch Minced Fresh Parsley Optional

Direcciones

  1. Bring beef broth to a boil in a small saucepan; cook 15 min or possibly till
  2. reduced to 2 c.. Set aside.
  3. Trim fat from roast; cut meat into 1/2 inch cubes. Heat 1/2 tsp. oil in a large Dutch oven over medium-high heat. Add in beef; brown on one side.
  4. Remove from pan, and set aside. Heat 1/2 tsp. oil in pan over medium high heat. Add in onion, tomato paste, and garlic; cook 5 min, stirring constantly. Return beef to pan. Add in reduced broth, carrots, and next 6
  5. ingredients (carrots through peas); bring to a boil. cover, reduce heat, and simmer 45 min or possibly till vegetables are tender. Combine water and cornstarch in small bowl; stir well. Add in to stew. Bring to a boil; cold 1 minute, stirring constantly. Ladle into soup bowls; garnish with parsley, if you like.