I took my Grandmother's recipe, trimmed the fat and enhanced the flavor.
Ingredients
- lean beef chuck, trimmed and: 1 pound (cut into 1-inch cubes)
- all-purpose flour: 2 Tbsp
- vegetable oil: 2 tsp
- onions: 2 piece (sliced)
- sliced mushrooms: 2 cups (fresh)
- garlic: 2 clove (minced)
- tomato paste: 2 tsp
- beef broth: 2 cups
- carrots: 4 cups (sliced)
- russet potatoes, sliced into 1/4 inch slices: 2 piece
- fresh green beans: 1 cup (chopped)
- cornstarch: 1 Tbsp
- water: 1 Tbsp (cold)
- parsley: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
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Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
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Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
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Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
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In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
