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Old Fashioned Beef Stew

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Ingredients

  • 1 lb. 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 reduces-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

Details

Preparation

Step 1

Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef; sauté until browned, about 6 minutes. Place on plate.
Add onions and mushrooms to pot; sauté for 6 minutes. Add garlic; sauté, 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 ¼ 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.
Hint:
Pat the meat dry with paper towels after browning and before adding to hot pan.
Sauté the onions first and then add the garlic as garlic tends to need less time for cooking.

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