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Beef and Vegetable Stew

Source of Recipe

Recipes In the Mail - Nov 7, 2001 edition (submitted by Marianne) Entree of the Day


Recipe Introduction

This is a very tasty stew. Make this your "entree of the day!"

Recipe Link: www.atozinthemail.com/

List of Ingredients

ENTREE OF THE DAY:
==================
Beef and Vegetable Stew

Submitted by: Marianne
Makes 6 servings


1 pound cubed beef stew meat
1 tablespoon vegetable oil
1 onion, thinly sliced
1 (6 ounce) can tomato paste
1 (14.5 ounce) can low fat, low sodium beef broth
1 cup chopped carrots
3 potatoes, cubed
1 sprig fresh rosemary
1 teaspoon dried thyme
1 bay leaf
1/4 teaspoon crushed red pepper flakes
10 ounces button mushrooms, quartered
1 (10 ounce) package frozen green peas, thawed


Recipe

Directions

1 Remove any bits of fat from the meat. Heat
the oil in a large pot over medium high heat.
Saute the meat in the oil for 10 minutes, or
until browned on all sides. Remove meat and
set aside.

2 Add the onion and tomato paste to the pot
and saute over medium heat for 5 minutes,
or until onion is tender, stirring often.
Return the meat to the skillet along with
the beef broth, combining with the onion
and tomato paste mixture. Reduce heat to
low, cover and simmer for 1 to 1 1/2 hours,
or until meat is tender.

3 Add the carrots, potatoes, rosemary, thyme,
bay leaf and crushed red pepper flakes and
simmer, covered, for another 45 minutes.
(Note: It may be necessary to add some water
if the stew seems too thick.)

4 Finally, add the mushrooms and the peas
and allow stew to heat through, about another
10 to 15 minutes. Remove bay leaf and rosemary
sprig before serving.