Hearty Vegetable Stew Seasoned with Beef Recipe

  • 2 cans fat free Beef Broth (use 2 cup initially)
  • 1/2 pound lean Stew Meat
  • 1 teaspoon olive oil
  • Onion Powder
  • 3 cloves garlic, minced
  • 1/3 cup tomato paste
  • 3 cups Carrots (cubed)
  • 3 cups Red Potatoes (cubed)
  • 2 1/2 cups quartered Mushrooms
  • 1/2 cup red wine
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package thawed, frozen Peas (10 ounce pkg)
  • 1 tablespoon water
  • 1 tablespoon cornstarch
Brown stew meat in olive oil. Add tomato paste and garlic. Add 2 cups of broth, carrots, potatoes, mushrooms, peas, wine, onion powder, salt and pepper. Bring to a boil. Cover, reduce heat and simmer 45 minutes until veggies are tender. You can also cook in a crock pot for several hours. Combine water and cornstarch. add to stew. Bring stew to a boil. Cook 1 minute until stew begins to thicken.
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