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.