| INGREDIENTS: |
| 1 pound lean beef chuck, trimmed and cut into
1-inch cubes |
2 tablespoons all-purpose flour |
2 teaspoons vegetable oil |
| 2 large yellow onions, thinly sliced (about 3
cups) |
2 cups sliced mushrooms |
2 cloves garlic, minced |
| 2 teaspoons reduced-sodium tomato paste |
2 cups reduced-sodium beef broth |
4 cups sliced carrots |
| 2 medium russet potatoes, thinly sliced (about
2 cups) |
1 cup 1-inch green bean pieces |
1 tablespoon cornstarch |
| 1 tablespoon cold water |
1/4 cup chopped fresh parsley |
| 1 |
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. |
| 2 |
Add onions and mushrooms to pot; saute for 6 minutes. 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. |
| 3 |
Add carrots, potatoes, and green beans. Cover partially;
simmer for 15 minutes. |
| 4 |
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. |