Old-fashioned beef stew #2

6 Servings

Ingredients

Quantity Ingredient
1 pounds Lean beef chuck; trimmed and cut into 1-inch cubes
2 tablespoons All-purpose flour
2 teaspoons Vegetable oil
2 larges Yellow onions; thinly sliced
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 mediums Russet potatoes; thinly sliced
1 cup 1-inch green bean pieces
1 tablespoon Cornstarch
1 tablespoon Cold water
¼ cup Chopped fresh parsley

Directions

1. Coat beef with flour, shaking off excess. In a large nonstick 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 1-¼ 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. lncrease heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

FROM "HEALTHY MEALS IN MINUTES" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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