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Hearty Vegetable Stew Seasoned with Beef
28 1/2 oz Fat-Free Beef Broth
1/2 lb Chuck Roast
1 tb Olive Oil; Divided
4 c Sliced Onion
1/3 c Tomato Paste
3 Garlic Cloves; Minced
3 c Carrots; Cubed
3 c Red Potatoes; Cubed
2 1/2 c Mushrooms; Quartered
1/2 c Dry Red Wine
1/4 ts Salt
1/4 ts Pepper
10 oz Frozen Green Peas; Thawed
2 tb Water
1 tb 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 meat 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 1/2 teaspoon 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 small bowl; stir well. Add to stew. Bring to a boil; cool 1 minute, stirring constantly. Ladle into soup bowls; garnish with parsley, if desired.
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