OLD-FASHIONED BEEF STEW
Yields 6
1 lb. lean beef chuck, trimmed and cut into 1-in. cubes
2 tbsp. all-purpose flour
2 tsp. vegetable oil
2 large yellow onions, thinly sliced (about 3 cups)
2 cups sliced mushrooms
2 cloves garlic, minced
2 tsp. reduced-sodium tomato paste
2 cups reduced-sodium beef broth
4 cups sliced carrots
2 med. russet potatoes, thinly sliced (about 2 cups)
1 cup 1-in. green bean pieces
1 tbsp. cornstarch
1 tbsp. cold water
1/4 cup chopped fresh parsley
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.  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.
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