2 hours 10 minutes
1 lb. lean beef chuck, trimmed into 1-inch cubes
2 tbsp. all-purpose flour
2 tsp. vegetable oil
2 large yellow onions, thinly sliced (about 3 cups)
2 cups sliced mushrooms
2 clove garlic, minced
2 tsp. reduced-sodium tomato paste
2 cups reduced-sodium beef broth
4 cups sliced carrots
2 medium russet potatoes, thinly sliced (about 2 cups)
1 cup 1-inch green bean pieces
1 tbsp. cornstarch
1 tbsp. 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 and saute until browned. (about 6 minutes)
Place on a plate.
Add onions and mushrooms to pot and saute for 6 minutes.
Add garlic. Saute and stir for 1 minute.
Pour off fat.
Return beef to pot.
Stir in tomato paste, then broth.
Add enough water to just cover and bring to a boil.
Reduce heat to low and simmer until beef is tender. (about 1 hour 15 minutes)
Skim off any foam.
Add carrots, potatoes, and green beens.
Cover partially and 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.