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Vegetable Beef Stew Recipe

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This recipe for Vegetable Beef Stew is from TRIED and TRUE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. Beef Broth
½ lb. Chuck Roast
1 tbsp. Olive Oil, divided
2 c. Onion, diced
⅓ c. Tomato Paste
3 cloves Garlic, minced
3 c. Carrots, cubed
3 c. Red Potatoes, cubed
2 ½ c. Mushrooms, quartered
½ c. Dry Red Wine
¼ tsp. Salt
¼ tsp. Pepper
2 tbsp. Worcestershire Sauce
1 10 oz. pkg. Frozen Green Peas, thawed
4 tbsp. Water
2 tbsp. Cornstarch
Directions:
Directions:
Bring beef broth to a boil in a small saucepan, cook 15 minutes or until reduced approximately to 2 cups. Set aside.

Trim fat from roast, cut into 1/2 inch cubes. Heat 1/2 tablespoon oil in a large pot over medium high heat. Add beef, brown on one side. Remove from pan, and set aside. Heat remaining oil in pan over medium high heat. Add onion, tomato paste and garlic and 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 a small bowl; stir well. Add to stew. Bring to a boil; cook 1 minute stirring constantly.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I've used beef stew meat from the store, works fine.

Can add more broth if you want more of a soup consistency.

 

 

 

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