Old-Fashioned Beef Stew #2
Ingredients
- 1 c 1-inch green bean pieces
- 2 lg Yellow onions; thinly
- 2 c Mushrooms sliced
- 4 c Sliced carrots
- 2 tb All-purpose flour
- 1 tb Cold water
- 2 Garlic minced
- 2 ts Vegetable oil
- 2 ts Reduced-sodium tomato paste
- 1 tb Cornstarch
- 2 c Reduced-sodium beef broth
- 1 lb Lean beef chuck; trimmed and
- 1/4 c Chopped fresh parsley
- 2 md Russet potatoes; thinly
Instructions
- 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 1-1/4 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 mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
