Hearty Vegetable Stew Seasoned With Beef

• 2 (14 1/4-ounce) cans fat-free beef broth
• 1/2 pound lean, boned chuck roast
• 1 teaspoon olive oil, divided
• 4 cups vertically sliced onion
• 1/3 cup tomato paste
• 3 garlic cloves, minced
• 3 cups cubed carrots
• 3 cups cubed red potatoes
• 2 1/2 cups quartered mushrooms
• 1/2 cup dry red wine
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (10-ounce) package frozen green peas, thawed
• 2 tablespoons water
• 1 tablespoon cornstarch
• Chopped fresh parsley (optional)

1. Bring beef broth to a boil in a small saucepan; cook 15 minutes or until reduced to 2 cups. Set aside.
2. Trim fat from roast; cut 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 remaining 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.
3. Combine water and cornstarch in a small bowl; stir well. Add to stew. Bring to a boil; cook 1 minute, stirring constantly. Ladle into soup bowls; garnish with parsley, if desired.
4. Note: If you don't want alcohol in your stew, you can substitute a dealcoholized wine (Graham used Ariel Cabernet Sauvignon Barrel Select).

beef broth, lean, olive oil, onion, tomato paste, garlic, carrots, cubed red potatoes, mushrooms, red wine, salt, pepper, green peas, water, cornstarch, fresh parsley

Taken from www.myrecipes.com/recipe/hearty-vegetable-stew-seasoned-with-beef (may not work)