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.
- 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
Preparation time 25mins
Cooking time 26mins
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.