Recipe - Hearty Stuffed Burgers

28 One half ounce FatFree Beef Broth
One half pound Chuck Roast
1 tablespoon Olive Oil; Divided
4 cup Sliced Onion
1/3 cup Tomato Paste
3 Garlic Cloves; Minced
3 cup Carrots; Cubed
3 cup Red Potatoes; Cubed
2 One half cup Mushrooms; Quartered
One half cup Dry Red Wine
One fourth teaspoon Salt
One fourth teaspoon Pepper
10 ounce Frozen Green Peas; Thawed
2 tablespoon Water
1 tablespoon Cornstarch
Chopped Fresh Parsley;
Optional

Bring beef broth to a boil in a small saucepan; cook 15 minutes or until
reduced to 2 cups. Set aside. Trim fat from roast; cut meat into One half inch
cubes. Heat One half teaspoon oil in a large Dutch oven over mediumhigh heat.
Add beef; brown on one side. Remove from pan, and set aside. Heat 1/2
teaspoon 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. Combine water and cornstarch in small bowl; stir
well. Add to stew. Bring to a boil; cool 1 minute, stirring constantly.
Ladle into soup bowls; garnish with parsley, if desired.

Recipe by: Cooking Light

Posted to EATLF Digest by "Sherilyn" sherilyn70@columbus.rr.com on Oct
01, 1999, converted by MM_Buster v2.0l.