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Ingredients
- 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
Directions
- Bring beef broth to a boil in a small saucepan; cook 15 min or possibly till
- reduced to 2 c.. Set aside.
- 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.
- 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
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2950g | |
| Calories 1718 | |
| Calories from Fat 382 | 22% |
| Total Fat 42.93g | 54% |
| Saturated Fat 12.05g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 4662mg | 194% |
| Potassium 7028mg | 201% |
| Total Carbs 217.28g | 58% |
| Dietary Fiber 42.7g | 142% |
| Sugars 66.68g | 44% |
| Protein 105.88g | 169% |
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