|Beef and Vegetable Stew|
"This version of beef stew is hearty, clean to make and low in fats. You can replacement venison for the red meat. If you want to stretch out the recipe, attempt serving over cooked noodles."
- 1 pound cubed red meat stew meat
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 1 (6 ounce) can tomato paste
- 1 (14.5 ounce) can low fat, low sodium red meat broth
- 1 cup chopped carrots
- three potatoes, cubed
- 1 sprig sparkling rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/four teaspoon beaten purple pepper flakes
- 10 ounces button mushrooms, quartered
- 1 (10 ounce) bundle frozen green peas, thawed
|Prep : 15M||Cook : 6M||Ready in : 2H40M|
- Remove any bits of fat from the beef. Heat the oil in a big pot over medium high warmth. Saute the meat inside the oil for 10 minutes, or till browned on all facets. Remove meat and set apart.
- Add the onion and tomato paste to the pot and saute over medium warmth for 5 mins, or until onion is gentle, stirring regularly. Return the beef to the skillet along side the beef broth, combining with the onion and tomato paste aggregate. Reduce warmth to low, cowl and simmer for 1 to 1 half hours, or until meat is soft.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and beaten crimson pepper flakes and simmer, protected, for every other 45 mins. (Note: It can be essential to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and permit stew to warmness thru, about some other 10 to fifteen mins. Remove bay leaf and rosemary sprig before serving.
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