Beef and Vegetable Stew
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
- Serves: 6 persons
- 1pound cubed beef stew meat
- 1tablespoon vegetable oil
- 1onion, thinly sliced
- 1(6 ounce) can tomato paste
- 1(14.5 ounce) can low fat, low sodium beef broth
- 1cup chopped carrots
- 3potatoes, cubed
- 1sprig fresh rosemary
- 1teaspoon dried thyme
- 1bay leaf
- ¼teaspoon crushed red pepper flakes
- 10ounces button mushrooms, quartered
- 1(10 ounce) package frozen green peas, thawed
Step 1Remove 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.
Step 2Add 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.
Step 3Add 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.)
Step 4Finally, 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.