Ingredients
- 2 tablespoons canola oil
- 1 pound beef blade or chuck roast cut into 1" cubes
- salt
- pepper
- 1/2 onion finely chopped
- 2 rib celery sliced
- 2 large carrots peeled and chopped
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 tablespoons corn starch
- 1/2 cup dry red wine
- 2 cups low sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 pound potatoes Little, quartered
- 1 cup frozen peas
Nutrition
- Calories : 500 calories
- Carbohydrate : 37 grams
- Cholesterol : 75 milligrams
- Fat : 24 grams
- Fiber : 7 grams
- Protein : 28 grams
- SaturatedFat : 7 grams
- Sodium : 1330 milligrams
- Sugar : 8 grams
- TransFat : 1 grams
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