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, .