|1 Lb||Lean Beef Chunks|
|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|
|1 Cup||Green Bean, pieces|
|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.