Hobbit Stew

Name: Hobbit Stew
Ingredients: Pam cooking spray; 2 -3 teaspoons olive oil; 1 lb steak, tip meat, cubed, fat trimmed (optional); 1 (14 -17 ounce) can low sodium beef broth; 2/3 cup water; 2 cups purple potatoes, cubed; 1 medium onion, sliced; 1 cup carrot, sliced; 1 cup mushroom, sliced; 1 tablespoon balsamic vinegar; 1/2 teaspoon dried thyme; 1/2 teaspoon ground pepper; 2 tablespoons tomato paste; 1/2 cup frozen tiny peas

14 ingredients

4 steps

Ingredients

Pam cooking spray
2 -3 teaspoons olive oil
1 lb steak, tip meat, cubed, fat trimmed (optional)
1 (14 -17 ounce) can low sodium beef broth
2/3 cup water
2 cups purple potatoes, cubed
1 medium onion, sliced
1 cup carrot, sliced
1 cup mushroom, sliced
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme
1/2 teaspoon ground pepper
2 tablespoons tomato paste
1/2 cup frozen tiny peas

Directions

1

In a large pot sprayed with nonstick vegetable cooking spray, over medium-high heat, add olive oil. When hot, add steak tip meat and cook for 3 to 4 minutes until browned on all sides. Remove steak and set aside.
2

Add beef broth to the hot pot with water.
3

Add potatoes, onions, carrots, mushrooms, balsamic vinegar, dried thyme, pepper, and tomato paste. Bring to a boil and add the steak back to the pot. Reduce heat to medium-low, cover, and simmer for 30 minutes or until meat is done.
4

Add frozen peas and cook 2 more minutes.