Old-Fashioned Beef Stew - cooking recipe

Ingredients

1 c. (1-inch) green bean pieces
1 lb. lean beef chuck, cut in 1-inch cubes
2 Tbsp. all-purpose flour
2 tsp. vegetable oil
2 large yellow onions, thin sliced (about 3 c.)
2 c. sliced mushrooms
2 cloves garlic, minced
2 tsp. reduced-sodium tomato paste
2 c. reduced-sodium beef broth
4 c. sliced carrots
2 medium Russet potatoes, thin sliced (about 2 c.)
1 Tbsp. cornstarch
1 Tbsp. cold water
1/4 c. chopped fresh parsley

Preparation

Coat beef with flour, shaking off excess.
In a
large nonstick pot, heat oil over medium heat. Add beef.
Saute until brown, about 6 minutes.
Place on a plate.
Add onion and mushrooms to pot.
Saute for 6 minutes. Add garlic and saute, stirring for 1 minute.
Pour off fat. Return beef to pot. Stir in tomato paste, then broth. Add enough water to cover. Bring to a boil. Reduce heat to low.
Simmer until beef is tender, about 1 1/4 hours. Skim off any foam.
Add carrots, potatoes and green beans.
Cover partially. Simmer 15 minutes.
In a small bowl, mix cornstarch and cold water. Stir into stew. Increase heat and boil, uncovered, 1 minute. Sprinkle with parsley and serve.