Old-Fashioned Beef Stew Recipe

Ingredients
<br>- 1 pound lean beef chuck, trimmed and cut into 1 inch cubes
<br>- 2 tablespoons all-purpose flour
<br>- 2 teaspoons vegetable oil
<br>- 2 onions, thinly sliced
<br>- 2 cups fresh sliced mushrooms
<br>- 2 cloves garlic, minced
<br>- 2 teaspoons tomato paste
<br>- 2 cups beef broth
<br>- 4 cups sliced carrots
<br>- 2 russet potatoes, sliced into 1/4 inch slices
<br>- 1 cup chopped fresh green beans
<br>- 1 tablespoon cornstarch
<br>- 1 tablespoon cold water
<br>- 1/4 cup chopped parsley
<br><p></p>Directions
<br>step 1: Coat beef with flour, shaking off excess.  In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes.  Remove beef from stock pot and set aside.
<br>step 2: Add onions and mushrooms to stock pot and saute for 6 minutes.  Add garlic and saute for 1 minute, continually stirring.
<br>step 3: Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth.  Add enough water to just cover ingredients and bring to a boil.  Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
<br>step 4: Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans.  Cover partially and simmer for 15 minutes.
<br>step 5: In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew.  Increase heat and boil uncovered for 1 minute.  Sprinkle with parsley and serve.
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Ingredients
- 1 pound lean beef chuck, trimmed and cut into 1 inch cubes
- 2 tablespoons all-purpose flour
- 2 teaspoons vegetable oil
- 2 onions, thinly sliced
- 2 cups fresh sliced mushrooms
- 2 cloves garlic, minced
- 2 teaspoons tomato paste
- 2 cups beef broth
- 4 cups sliced carrots
- 2 russet potatoes, sliced into 1/4 inch slices
- 1 cup chopped fresh green beans
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/4 cup chopped parsley

Directions
step 1: Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
step 2: Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
step 3: Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
step 4: Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
step 5: In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

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