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Old-Fashioned Beef Stew

Source of Recipe

"Healthy Meals In Minutes," 1994


Recipe Introduction

Posted by Wanderer. Serves 6

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

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.

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. 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 uncovered for 1 minute. Sprinkle with parsley and serve.

Cook's Tips:
Browning beef before simmering it in a stew produces juicy, extra-flavorful meat. Pat the meat dry with paper towels before adding it to the hot pan.

When sauteing onion and garlic, saute the onion first. Onion needs a longer cooking time, and garlic may burn if cooked for too long at too high a heat.

Per serving: calories 247 (19% from fat); carbohydrates 30g; protein 20g; sodium 89mg; fat 5g; cholesterol 45mg.