Beef Vegetable Stew
Peel carrots, cut in half and slice. Peel the onions and dice. Rinse scallions and cut into rings. Rinse peppers, cut in half, remove seeds and dice. Rinse, peel and dice small potatoes. Thaw peas. In a large pot, heat olive oil and cook beef until done. Reduce heat and add onions, potatoes, carrots and peppers and cook for 4 - 5 minutes, stirring on occasion.
Add wine. Simmer for a big and then pour in broth. Add scallions and peas, cover and cook over medium heat for 20 minutes. Mix tomato paste with a little water and add to the stew. Add coriander and season with salt and pepper. Cover and simmer over low heat for 15 minutes. Serve hot in bowls.