61.   Add tomatoes and tomato paste.

62.   Combine tomato paste and water in a small bowl, and stir well.

63.   Combine tomato paste with water in saucepan and place over medium heat.

64.   Cook another minute, then stir in the tomato paste and broth.

65.   Deglaze the pan with the water, then add the parsnips, carrots, celery root, tomato paste, salt, pepper and lemon juice.

66.   Dilute the tomato paste with the hot water, pour the liquid over the stew and stir well to make sure all the ingredients are well-mixed.

67.   Drain beans, rinse and add to pot along with wine, broth, tomatoes, tomato paste and thyme.

68.   Finding tomato paste in the grocery store is like searching for the proverbial needle in a haystack.

69.   For added complexity, reduce a cup of dry white wine in the meat-onion mixture until it is almost dry before adding the tomato paste and milk.

70.   I could throw in tomatoes rather than just tomato paste, but I could also use red wine for that haunting undertone.