 |
| Recipe Archives |
| Submitted by: Laura Boeve October 2001 Ingredients: 1 lb. lean beef chuck, trimmed and cut into 1 inch cubes 2 Tbsp flour 2 tsp vegetable oil 2 large yellow onions 2 C sliced mushrooms 2 cloves garlic, minced 2 tsp tomato paste 2 C beef broth 4 C sliced carrots 2 medium potatoes, thinly sliced 1 C 1 inch green beans 1 Tbsp cornstarch 1 Tbsp cold water 1/4 C 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 plate. Add onions and mushrooms to pot; saute, stirring for 1 minute. Pour off fat. Return beef to pot; stir in tomatoe paste, then broth. Add enough water to just cover; bring to a boil. reduce heat to low; simmer until beef is tender, about 1 1/2 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. |
| Old Fashioned Beef Stew |