1 1/2 lb lean, boneless round steak
1 teaspoon vegetable oil
1/2 teaspoon dried thyme
2 large garlic cloves, minced
2 each bay leaves
3 cup red wine, dry*
1/4 cup tomato paste
1/2 cup (plus 3 tbs) water, divided
2 1/2 cup fresh mushrooms, quartered (about; 1/2 pound)
12 small round red potatoes, peeled & quart; ered (about 1-1/2#)
6 medium carrots (about 1#) cut into 1-inch; pieces
2 small onions, quartered
2 can (10-1/2 oz.) low-sodium chicken br; oth
3 tablespoon cornstarch
1/4 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon pepper
Trim fat from steak; cut steak into 1-inch cubes. Heat oil in a large Dutch oven until hot. Add steak; cook 5 minutes or until steak loses its pink color. Drain well. Wipe drippings from a pan with a paper towel.
Return steak to pan; place over medium heat. Add thyme, garlic, and bay leaves; cook 1 minute. Add wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer 1-1/2 hours or until steak is tender.
Add 1/2 cup water and next 5 ingredients to steak mixture; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender.
Combine cornstarch and remaining 3 tablespoons water; add to stew. Cook 2 minutes or until thickened, stirring constantly. Stir in parsley, salt and pepper. Yield: 2-1/2 quarts (18% of calories from fat).
NOTE: Store stew in airtight containers in freezer up to 3 months, if desired. Thaw in refrigerator; reheat.
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