Recipe - Hearty Vegetable Filling For Tamales

8 ounce Beef
1 One half teaspoon Light olive oil with a dash
of toasted
; sesame oil
2 md Onions; peeled and thickly
; cut or sliced up
3 ounce Low sodium tomato paste
2 Cloves garlic; bashed,
peeled and
; chopped
4 tablespoon Dealcoholised red wine
3 cup Enhanced canned low sodium
beef stock
; reduced to 2 One half cups
16 ounce Carrots; peeled and cut into
; 1 inch pieces
12 small New potatoes; scrubbed and
whole
12 md Mushrooms; cut into quarters
2 cup Frozen peas; thawed
2 tablespoon Arrowroot mixed with 4tbsp
dealcoholised; (slurry)
; red wine
2 tablespoon Fresh chopped parsley
One fourth teaspoon Fresh ground black pepper

Pat the meat dry with a paper towel. Heat 1tsp of the oil in a large
skillet over medium high heat and brown the meat on one side about 3
minutes. Remove and set aside.

In the same hot skillet, heat the remaining 1/2tsp oil and cook the onions
and tomato paste, scraping the brown meat residue into the mixture for 5
minutes. Stir in the garlic and set aside (this step accomplishes 3
important minimax functions at the same time: the onions and garlic release
their aromatic volatile oils, the tomato paste caramelises the mixture and
a flavourfilled glaze builds up on the pan all of which adds depth of
taste without the fat).

Transfer the browned meat into a medium saucepan. Add the tomato and onion
mixture, wine and beef stock, bring to a boil, reduce the heat to its
lowest setting and simmer, covered, for 30 minutes. Add the carrots and
potatoes and simmer for 30 minutes. Stir in the potatoes and mushrooms and
simmer for 5 minutes.

Remove from the heat, add the peas and the arrowroot slurry, return to the
heat and stir until thickened about 1 minute. Add the parsley, pepper and
salt. To serve, ladle into bowls and sprinkle with a little fresh parsley.

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