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