Old-Fashioned Beef Stew(Serves 6)

• 1 lb. lean beef chuck, trimmed and cut into 1-inch cubes
• 2 Tbsp. all-purpose flour
• 2 tsp. vegetable oil
• 2 large yellow onions, thinly sliced (about 3 c.)
• 2 c. sliced mushrooms
• 2 cloves garlic, minced
• 2 tsp. reduced-sodium tomato paste
• 2 c. reduced-sodium tomato paste
• 2 c. reduced-sodium beef broth
• 4 c. sliced carrots
• 2 medium Russet potatoes, thinly sliced (about 2)
• 1 c. (1-inch) green bean pieces
• 1 Tbsp. cornstarch
• 1 Tbsp. cold water
• 1/4 c. chopped fresh parsley
• 1 boiling potato, peeled and cut into 1/2-inch cubes
• 2 medium-size carrots, trimmed, peeled and sliced 1/4-inch thick
• 6 oz. green beans, trimmed and cut into 1/2-inch pieces
• 1 small sweet potato, peeled and cut into 1/2-inch cubes
• 1 small sweet red pepper, cored, seeded and cut into strips
• 1 c. frozen peas
• 1/2 c. cold water
• 1 tsp. ground turmeric
• 1 tsp. curry powder
• 1 tsp. cumin seeds, toasted
• 2 hot green chiles, cored, seeded and minced
• 3/4 c. canned coconut milk
• 1/4 c. plain yogurt
• 1 tsp. salt
• 1 small star fruit (carambola), thinly sliced or diced

1. In a large pot, combine potato, carrots, green beans, sweet potato, red pepper and frozen peas. In a 1-cup measure, stir together the water, turmeric and curry powder. Stir into vegetable mixture. Cover and bring to a boil. Lower heat and gently cook until vegetables are tender but still retain their shape, about 30 minutes.

lean beef chuck, flour, vegetable oil, yellow onions, mushrooms, garlic, tomato paste, tomato paste, beef broth, carrots, potatoes, green bean, cornstarch, cold water, fresh parsley, boiling potato, carrots, green beans, sweet potato, sweet red pepper, frozen peas, cold water, ground turmeric, curry powder, cumin seeds, green chiles, coconut milk, plain yogurt, salt, carambola

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115561 (may not work)