Tuesday, September 9, 2008

Roast Beef Stew

Roast beef stew

3 T. butter
1 onion, chopped
6 c. beef broth
5 stalks celery, chopped
3 carrots, peeled and chopped
2 c. portabella mushrooms, chopped
4 c. diced tomatoes
1 ½ c. shredded roast beef
½ c. diced ham
1 c. frozen green peas
½ c. flour
1/3 c. grated parmesan cheese
½ t. garlic powder
1 t. dried marjoram
pinch of pepper flakes
salt, black pepper

Melt butter in a 4 qt. soup pot. Add onion, sauté until translucent around the edges. Add broth, celery and carrots; bring to a boil, reduce heat, and simmer until vegetables are tender, about 15 min. Add mushrooms, tomatoes, beef, ham, garlic, marjoram and flour. Simmer about ten min. until stew thickens slightly. Add peas and parmesan, then season with pepper flakes, black pepper and salt. Serve.

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