| 1 Lb | Lean Beef Chunks |
| 2 Tbsp | Flour |
| 2 Tsp | Vegetable Oil |
| 2 | Onions, thinly sliced |
| 2 Cups | Mushrooms, sliced |
| 2 Cloves | Garlic, minced |
| 2 Tsp | Tomato Paste |
| 2 Cups | Beef Broth |
| 4 Cups | Carrots, sliced |
| 2 | Potatoes, diced |
| 1 Cup | Green Bean, pieces |
| 1 Tbsp | Cornstarch |
| 1 Tbsp | Cold Water |
| 1/4 Cup | Parsley, chopped, fresh |
1) Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium to high heat. Add beef; saute until browned, about 6 minutes. Place on a plate.
2) Add onions and mushrooms to pot; saute for 6 minutes. Add garlic, saute, stirring for 1 minutes. 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 1/4 hours. Skim off any foam.
3) Add carrots, potatoes and green beans. Cover partially, simmer for 15 minutes.
4) In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and eat.
2) Add onions and mushrooms to pot; saute for 6 minutes. Add garlic, saute, stirring for 1 minutes. 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 1/4 hours. Skim off any foam.
3) Add carrots, potatoes and green beans. Cover partially, simmer for 15 minutes.
4) In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and eat.
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