Beef Stew

Ingredients

• 1 lb. lean beef, cut into 1'' cubes
• 2 tablespoons all purpose flour
• 2 teaspoons vegetable oil
• 2 large onions, sliced thin
• 2 cups sliced mushrooms
• 2 cloves garlic, minced
• 2 teaspoons tomato paste
• 2 cups beef broth
• 4 cups sliced carrots
• 2 medium potatoes, thinly sliced
• 1 cup green bean pieces
• 1 tablespoon cornstarch blended with 1 tablespoon cold water

Directions

1. Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium high heat. Add beef and saute until browned. Remove to a plate.
2. Add onions and mushrooms to pot and cook 5-6 minutes. Add garlic, stirring for a minute. Pour off fat.
3. Return beef to pot. Stir in tomato sauce, then the beef broth. Add enough water to cover. Bring to a boil. Reduce heat to low. Skim off any foam and simmer until beef is tender, about 2 hours.
4. Add carrots, potatoes and green bean pieces. Cover partially and simmer about 15 minutes.
5. Stir in cornstarch/water mixture. Increase heat and boil uncovered for 1-2 minutes or until thickened.
6. Sprinkle with parsley (optional) and serve.