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STEW: Old-Fashioned Beef Stew




Source of Recipe


Unknown


List of Ingredients




1 lb. lean beef chuck, trimmed and cut into 1 inch cubes
2 tbsp. all-purpose flour
2 tsp. vegetable oil
2 large yellow onions, thinly sliced (about 3 cups)
2 cups sliced mushrooms
2 cloves garlic, minced
2 tsp. reduced-sodium tomato paste
2 cups reduced-sodium beef broth
4 cups sliced carrots
2 medium russet potatoes, thinly sliced
1 cup 1 inch green bean pieces
1 tbsp. cornstarch
1 tbsp. cold water
1/4 cup chopped fresh parsley


Recipe



1. Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef; saute until browned, about 6 minutes. Place on a plate.

2. Add onions and mushrooms to pot; saute for 6 minutes. Add garlic; saute, stirring for 1 minute. Pour off fat. Return beef to pot; stir in tomato paste, then broth. Add enough water to just cover; bring to a boil. Reduce heat to low; simmer until beef is tender, about 1 1/4 hours.

3. Skim off any foam. Add carrots, potatoes, and green beans. Cover partially; simmer for 15 minutes. In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncover for 1 minute. Sprinkle with parsley and serve.