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 russets potatoes , sliced into 1/4 inch slices
• 1 cup chopped fresh green beans
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 0.25 cups chopped parsley

Instructions

1. 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.
2. 2 Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
3. 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.
4. 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.
5. 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.

Nutrition per serving