1 lb. lean Beef chuck, trimmed and cut into 1 inch cubes
2 Tbsp. all-purpose flour
2 tsp. oil
2 large yellow onions (thinly sliced)
2 c. mushrooms (sliced)
2 cloves garlic (minced)
2 tsp. reduced-sodium tomato paste
2 c. carrots (sliced)
2 medium Russet potatoes (thinly sliced) (about 2 cups)
1 c. 1-inch green bean pieces
1 Tbsp. cornstarch
1 Tbsp. cold water
1/4 c. fresh parsley (chopped)
2 c. reduced-sodium beef broth
Coat beef with flour, shaking off excess. In a large non-stick
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 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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