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Old Fashioned Beef Stew


We took Grandma's recipe, trimmed the fat, and enhanced the flavor. This is a wholesome stew you can savor - even on a diet.

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  • 1 pound lean beef chuck, trimmed and cut into 1-inch cubes
  • 2 tbsp all-purpose flour
  • 2 tsp vegetable oil
  • 2 large yellow onions, thinkly sliced (about 3 cups)
  • 2 cups sliced mushrooms
  • 2 cloves garlic, minced
  • 2 tsp 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 tbsp corn starch
  • 1 tbsp cold water
  • 1/4 cup chopped fresh parsley


Servings 6
Preparation time 25mins
Cooking time 26mins


Step 1

1. Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over meium high heat. Add beef, saute until browned, about 6 minutes. Place on a plate.
2. Add onions and mushrooms to pot; saute for 6 mins. Add garlic; saute stirring for 1 min. Pour off fat. Return beef to pot; stir in tomato paste, then broth. Add enough water to just cover; bring to a boil. Reduce hear 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 mins.
4. In a small bowl, mix cornstarch and cold water; stir into stew. Increase hear and boili uncovered for 1 minutes. Sprinkle with parsley and serve.


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