Hobbit Stew

• Pam cooking spray
• 2 -3 teaspoons olive oil
• 1 lb steak, tip meat, cubed, fat trimmed (optional)
• 1 (14 -17 ounce) can low sodium beef broth
• 2/3 cup water
• 2 cups purple potatoes, cubed
• 1 medium onion, sliced
• 1 cup carrot, sliced
• 1 cup mushroom, sliced
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground pepper
• 2 tablespoons tomato paste
• 1/2 cup frozen tiny peas

1. In a large pot sprayed with nonstick vegetable cooking spray, over medium-high heat, add olive oil. When hot, add steak tip meat and cook for 3 to 4 minutes until browned on all sides. Remove steak and set aside.
2. Add beef broth to the hot pot with water.
3. Add potatoes, onions, carrots, mushrooms, balsamic vinegar, dried thyme, pepper, and tomato paste. Bring to a boil and add the steak back to the pot. Reduce heat to medium-low, cover, and simmer for 30 minutes or until meat is done.
4. Add frozen peas and cook 2 more minutes.

spray, olive oil, beef broth, water, purple potatoes, onion, carrot, mushroom, balsamic vinegar, thyme, ground pepper, tomato paste, peas

Taken from www.food.com/recipe/hobbit-stew-438190 (may not work)