• 1 pound lean beef chuck, trimmed and cut into 1 inch cubes
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vegetable oil
  • 2onions, thinly sliced
  • 2 cups fresh sliced mushrooms
  • 2 cloves garlic, minced
  • 2 teaspoons tomato paste
  • 2 cups beef broth
  • 4 cups sliced carrots
  • 2russet potatoes, sliced into 1/4 inch slices
  • 1 cup chopped fresh green beans
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • ¼ cup chopped parsley
  • Directions

  • Step 1

    Coat beef with flour, shaking off excess.In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes.Remove beef from stock pot and set aside.


  • Step 2

    Add onions and mushrooms to stock pot and saute for 6 minutes.Add garlic and saute for 1 minute, continually stirring.

  • Step 3

    Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth.Add enough water to just cover ingredients and bring to a boil.Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.

  • Step 4

    Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans.Cover partially and simmer for 15 minutes.

  • Step 5

    In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew.Increase heat and boil uncovered for 1 minute.Sprinkle with parsley and serve.

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