Old-Fashioned Beef Stew - Secretsfrommyapron

Ingredients

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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