| | Directions | | Brown stew meat in olive oil. Add tomato paste and garlic. Add 2 cups of broth, carrots, potatoes, mushrooms, peas, wine, onion powder, salt and pepper. Bring to a boil. Cover, reduce heat and simmer 45 minutes until veggies are tender. You can also cook in a crock pot for several hours. Combine water and cornstarch. add to stew. Bring stew to a boil. Cook 1 minute until stew begins to thicken. |
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| Ingredients | | - |  | 2 cans fat free Beef Broth (use 2 cup initially) |
| - | | 1/2 pound lean Stew Meat |
| - | | 1 teaspoon olive oil |
| - | | Onion Powder |
| - | | 3 cloves garlic, minced |
| - | | 1/3 cup tomato paste |
| - | | 3 cups Carrots (cubed) |
| - | | 3 cups Red Potatoes (cubed) |
| - | | 2 1/2 cups quartered Mushrooms |
| - | | 1/2 cup red wine |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 1 package thawed, frozen Peas (10 ounce pkg) |
| - | | 1 tablespoon water |
| - | | 1 tablespoon cornstarch |
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