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1 lb. beef chuck, cut into 1-inch cubes
2 T. all purpose flour
2 t. vegetable oil
2 large onions, thinly sliced
2 c. sliced mushrooms
2 cloves garlic, minced
2 t. tomato paste
2 c. beef broth
4 c. sliced carrots
2 medium potatoes, diced
1 c. green beans
1 T. corn starch
1 T. cold water
½ c. parsley, chopped
Coat beef with flour, sauté in oil until browned. Place on plate. Add onions and mushroom to pan, sauté for 6 minutes. Add garlic, sauté an additional minute, stirring. Pour off fat. Return beef to pot; stir in tomato paste then broth. Add enough water to cover. Bring to a boil. Reduce heat and simmer for about 1 ½ hour. Add carrots, potatoes and green beans. Cover, simmer for 15 minutes. In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
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