Vegetable With Beef Stew - cooking recipe

Ingredients

2 14 1/4 oz. cans fat-free beef broth
1/2 lb. lean, boned chuck roast or stew beef
1 tsp. olive oil, divided
4 c. vertically sliced onion
1/3 cup tomato paste
3 garlic cloves, minced
3 c. cubed carrots
3 c. cubed red potatoes
2 1/2 c. quartered mushrooms
1/2 c. dry red wine
1/4 tsp. salt
1/4 tsp. pepper
1 10 oz. pkg. frozen green peas, thawed
2 Tbsp. water
1 Tbsp. cornstarch
Chopped fresh parsley (optional)

Preparation

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