Beef and Vegetable Stew

Total Time

2 Hours 40 Minutes

Servings

6

Ingredients

• 1 pound cubed beef stew meat
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 1 (6 ounce) can tomato puree
• 1 (14.5 ounce) can low fat, low sodium beef broth
• 1 cup chopped carrots
• 3 potatoes, cubed
• 1 sprig fresh rosemary
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon crushed red pepper flakes
• 10 ounces button mushrooms, quartered
• 1 (10 ounce) package frozen green peas, thawed

Instructions

1. Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Sauté the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
2. Add the onion and tomato puree to the pot and sauté 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 puree mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
3. Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes.
4. Finally, 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.