Old-Fashioned Beef Stew

Ingredients

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

Instructions

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. Then 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.