Hearty Vegetable Stew Seasoned with Beef

Ingredients

• 28.5 ounce beef broth fat-free canned
• 3 cups carrots cubed
• 0.5 pound boned chuck roast lean
• 1 tablespoon cornstarch 
• 0.5 cup cooking wine dry red
• 3  garlic cloves minced
• 2.5 cups mushrooms quartered
• 1 teaspoon olive oil divided
• 4 cups onion vertically sliced
• 10 ounce peas green frozen thawed
• 0.3 teaspoon pepper 
• 3 cups potatoes red cubed
• 0.3 teaspoon salt 
• 0.3 cup tomato paste 
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• dutch oven

Directions

1. Bring beef broth to a boil in a small saucepan; cook 15 minutes or until reduced to 2 cups. Set aside.
2. Trim fat from roast; cut into 1/2-inch cubes.
3. Heat 1/2 teaspoon oil in a large Dutch oven over medium-high heat.
4. Add beef; brown on one side.
5. Remove from pan, and set aside.
6. Heat remaining oil in pan over medium-high heat.
7. Add onion, tomato paste, and garlic; cook 5 minutes, stirring constantly. Return beef to pan.
8. 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.
9. Combine water and cornstarch in a small bowl; stir well.
10. Add to stew. Bring to a boil; cook 1 minute, stirring constantly. Ladle into soup bowls; garnish with parsley, if desired.
11. Note: If you don't want alcohol in your stew, you can substitute a dealcoholized wine (Graham used Ariel Cabernet Sauvignon Barrel Select).