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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |