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28 1/2 x ca. 30 g | Fat-Free Beef Broth |
1/2 x ca. 450 g | Chuck Roast |
1 Esslöffel | olive oil divided |
4 Tasse | onion sliced |
1/3 Tasse | tomato paste |
3 | cloves garlic minced |
3 Tasse | carrots cubes |
3 Tasse | Red Potatoes; Cubed |
2 1/2 Tasse | mushrooms quartered |
1/2 Tasse | red wine dry |
1/4 Teelöffel | salt |
1/4 Teelöffel | pepper |
10 x ca. 30 g | Frozen Green Peas; Thawed |
2 Esslöffel | water |
1 Esslöffel | cornstarch |
| Chopped Fresh Parsley; Optional |
Bring beef broth to a boil in a small saucepan; cook 15 minutes or until reduced to 2 cups. Set aside. Trim fat from roast; cut meat into 1/2 inch cubes. Heat 1/2 teaspoon oil in a large Dutch oven over medium-high heat. Add beef; brown on one side. Remove from pan, and set aside. Heat 1/2 teaspoon oil in pan over medium high heat. Add onion, tomato paste, and garlic; 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 small bowl; stir well. Add to stew. Bring to a boil; cool 1 minute, stirring constantly. Ladle into soup bowls; garnish with parsley, if desired.
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