Recipe: Spring Stew (with carrot, leek, tomatoes, and peas)

SPRING STEW

1 1/2 pounds boneless beef round
1 tablespoon vegetable oil
3 tablespoons chopped shallots
1 carrot, sliced
1 leek, including top, sliced
1 (14 ounce) can Italian-style tomatoes, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon marjoram
Freshly ground pepper (to taste)
1 (10 ounce) package frozen peas, thawed
1/4 cup chopped fresh parsley

Cut beef into 1-inch cubes.

Heat oil in Dutch oven until hot. Saute shallots, carrot and leek in oil until tender.

Add beef and remaining ingredients except peas and parsley. Heat to boiling; reduce heat and cover. Simmer until beef is tender, about 1 1/2 hours. (Add water if necessary.)

Stir in peas and parsley. Simmer 5 minutes or until peas are hot.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: More Light Cooking with Beef, California Beef Council, not dated