Need info from Nov/Dec 1996 issue

[Grace]

Larry,

You need 2 cans of broth, and simmer for 1 hour. Hope that helps!

Grace

[Susan]

Is this the recipe?

Hearty Vegetable Stew Seasoned With Beef

SOURCE: Cooking Light YEAR: October 1996 PAGE: 150

INGREDIENTS FOR 4 SERVINGS:
2 (14-1/4-ounce) cans fat-free beef broth
1/2 pound lean, boned chuck roast
1 teaspoon olive oil, divided
4 cups vertically sliced onion
1/3 cup tomato paste
3 garlic cloves, minced
3 cups cubed carrots
3 cups cubed red potatoes
2-1/2 cups quartered mushrooms
1/2 cup dry red wine
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) package frozen green peas, thawed
2 tablespoons water
1 tablespoon cornstarch
Chopped fresh parsley (optional)

INSTRUCTIONS:
1. Bring beef broth to a boil in a small saucepan; cook 15 minutes or until
reduced to 2 cups. Set aside.

2. Trim fat from roast; cut into 1/2-inch cubes. Heat 1/2 teaspoon oil in a
large Dutch oven over medium-high heat. Add beef; brown on one side. Remove
from pan, and set aside. Heat remaining 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.

3. Combine water and cornstarch in a small bowl; stir well. Add to stew. Bring
to a boil; cook 1 minute, stirring constantly. Ladle into soup bowls; garnish
with parsley, if desired. Yield: 4 servings (serving size: 2 cups).

Note: If you don't want alcohol in your stew, you can substitute a
dealcoholized wine (Graham used Ariel Cabernet Sauvignon Barrel Select).

NUTRITIONAL INFORMATION:
CALORIES 371 (12% from fat); FAT 5g (sat 1.4g, mono 2g, poly 0.7g); PROTEIN
22.6g; CARB 59.5g; FIBER 11.4g; CHOL 34mg; IRON 5.6mg; SODIUM 458mg; CALC 93mg

[sneezles]

Why use non-alcoholic wine when the alcohol burns off?

[This message has been edited by sneezles (edited 10-04-2000).]

[Gail]

Originally posted by sneezles:
Why use non-alcoholic wine when the alcohol burns off?...]


The question comes up now and then and while I'm sure there are other reasons, there are certainly issues of religious beliefs or a past history of alcoholism. In Graham Kerr's web site he states another reason for his switch to the non-alcoholic wine is that "...the removal of alcohol allows for more balanced 'seasoning' of lower fat foods."



[This message has been edited by Gail (edited 10-04-2000).]

[Larry]

In the Nov/Dec 1996 issue of Cooking Light on page 50 (I believe)there is a recipe for Vegetable-Beef Stew. This is a special advertising section with recipies for tailgating and ads for Chevyrolet cars.

My copy is damaged and I cannot read how many 141/2 cans of low-sodium, fat free beef broth to add or how long to cook after bringing the mixture to the simmer stage.

I sure would appreciate some help if anyone has the time to check an issue and respond.

Thanks,
Larry