Beef Stew -

Beef Stew

1 LbLean Beef Chunks
2 TbspFlour
2 TspVegetable Oil
2Onions, thinly sliced
2 CupsMushrooms, sliced
2 ClovesGarlic, minced
2 TspTomato Paste
2 CupsBeef Broth
4 CupsCarrots, sliced
2Potatoes, diced
1 CupGreen Bean, pieces
1 TbspCornstarch
1 TbspCold Water
1/4 CupParsley, 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.