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Print this Recipe    Beef Stew 25

Old-Fashioned Beef Stew

1 pound lean beef chuck, trimmed and cut into 1-inch cubes
2 tablespoons flour
2 teaspoons oil
2 large yellow onions, thinly sliced
2 cups sliced mushrooms
2 cloves garlic, chopped
2 teaspoons low-sodium tomato paste
2 cups low-sodium beef broth
4 cups sliced carrots
2 medium russet potatoes, thickly sliced
1 cup 1-inch green bean pieces
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup chopped fresh parsley

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. Remove to a plate.

Add onions and mushrooms to pot; 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 1/2 hours. Skim off any
foam.

Add carrots, potatoes and green beans. Cover partially; simmer
for 15 minutes.

In a small bowl, mix cornstarch and cold water; stir into stew.
Increase heat and boil uncovered for 1 minute. Sprinkle with
parsley and serve.

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