Old-fashioned Beef Stew

By ctpalmiter

Ingredients

• 1 pound 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 reduced-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

Servings 6

Preparation

Step 1

1. Coat beef with flour, shaking off excess. In a large pot, heat oil over medium-high heat. Add beef; saute until browned, about 6 minutes. Place on a plate.

2. 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.

3. Add carrots, potatoes, and green beans. Cover partially; simmer for 15 minutes.

4. 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.