1 pound beef chuck lean trimmed cut into 1 inch cubes
4 cups carrots sliced
1 tablespoon cornstarch
2 tablespoons flour all-purpose
1 cup green beans fresh chopped
2 cups mushrooms fresh sliced
2 cloves garlic minced
2 onions thinly sliced
0.3 cup parsley chopped
2 russet potatoes sliced into 1/4 inch slices
2 teaspoons tomato paste
2 teaspoons vegetable oil
1 tablespoon water cold
Equipment
mixing bowl
pot
Directions
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.
Add onions and mushrooms to stock pot and saute for 6 minutes.
Add garlic and saute for 1 minute, continually stirring.
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.
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.
In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute.
