Old Fashioned Beef Stew

• 1 lb. lean beef chuck, trimmed and cut into 1-inch cubes
• 2 Tbsp. all-purpose flour
• 2 tsp. canola oil
• 3 c. thinly sliced onions
• 2 c. sliced mushrooms
• 1 garlic clove, minced
• 2 tsp. tomato paste
• 2 c. beef broth
• 3 c. sliced carrots
• 2 c. thinly sliced potatoes
• 1 c. green bean pieces
• 1 Tbsp. cornstarch
• 1 Tbsp. cold water
• 1/4 c. fresh chopped parsley
• salt and pepper to taste

1. Coat beef cubes with flour, shaking off excess. In a large nonstick pot, heat oil; add beef and saute until brown. Remove and place on a plate. Add onions and mushrooms to pot; saute for 6 minutes. Add garlic and saute, stirring for 1 minute. Pour off fat. Return beef to pot; stir in tomato paste and the broth. Add enough water to cover; bring to a boil. Reduce heat to low; simmer until beef is tender, about 1 1/2 hours. Skim off any foam. Add carrots, potatoes and green beans. Cover partially and simmer 15 minutes.

lean beef chuck, flour, canola oil, onions, mushrooms, garlic, tomato paste, beef broth, carrots, potatoes, green bean, cornstarch, cold water, fresh chopped parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21882 (may not work)