Old-Fashioned Beef Stew(Serves 6) - cooking recipe

Ingredients

1 lb. lean beef chuck, trimmed and cut into 1-inch cubes
2 Tbsp. all-purpose flour
2 tsp. vegetable oil
2 large yellow onions, thinly sliced (about 3 c.)
2 c. sliced mushrooms
2 cloves garlic, minced
2 tsp. reduced-sodium tomato paste
2 c. reduced-sodium tomato paste
2 c. reduced-sodium beef broth
4 c. sliced carrots
2 medium Russet potatoes, thinly sliced (about 2)
1 c. (1-inch) green bean pieces
1 Tbsp. cornstarch
1 Tbsp. cold water
1/4 c. chopped fresh parsley
1 boiling potato, peeled and cut into 1/2-inch cubes
2 medium-size carrots, trimmed, peeled and sliced 1/4-inch thick
6 oz. green beans, trimmed and cut into 1/2-inch pieces
1 small sweet potato, peeled and cut into 1/2-inch cubes
1 small sweet red pepper, cored, seeded and cut into strips
1 c. frozen peas
1/2 c. cold water
1 tsp. ground turmeric
1 tsp. curry powder
1 tsp. cumin seeds, toasted
2 hot green chiles, cored, seeded and minced
3/4 c. canned coconut milk
1/4 c. plain yogurt
1 tsp. salt
1 small star fruit (carambola), thinly sliced or diced

Preparation

In a large pot, combine potato, carrots, green beans, sweet potato, red pepper and frozen peas. In a 1-cup measure, stir together the water, turmeric and curry powder. Stir into vegetable mixture. Cover and bring to a boil. Lower heat and gently cook until vegetables are tender but still retain their shape, about 30 minutes.