Name: Old-Fashioned Beef Stew #2
Ingredients: 1 lb Lean beef chuck; trimmed and cut into 1-inch cubes; 2 tb All-purpose flour; 2 ts Vegetable oil; 2 lg Yellow onions; thinly sliced; 2 c Sliced mushrooms; 2 Cloves garlic; minced; 2 ts Reduced-sodium tomato paste; 2 c Reduced-sodium beef broth; 4 c Sliced carrots; 2 md Russet potatoes; thinly sliced; 1 c 1-inch green bean pieces; 1 tb Cornstarch; 1 tb Cold water; 1/4 c Chopped fresh parsley

The heart of a true Christian longs for that blessed day when he will see his Master face-to-face and go out no more. He longs to have done with sinning and repenting, and believing, and to begin that endless life when he shall see as he has been seen, and sin no more. He has found it sweet to live by faith, and he feels it will be sweeter still to live by sight. He has found it pleasant to hear of Christ, and talk of Christ, and read of Christ. How much more pleasant will it be to see Christ with his own eyes, and never to leave Him anymore!

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains		Soup	6	Servings

INGREDIENTS

1	lb	Lean beef chuck; trimmed and cut into 1-inch cubes
2	tb	All-purpose flour
2	ts	Vegetable oil
2	lg	Yellow onions; thinly sliced
2	c	Sliced mushrooms
2		Cloves garlic; minced
2	ts	Reduced-sodium tomato paste
2	c	Reduced-sodium beef broth
4	c	Sliced carrots
2	md	Russet potatoes; thinly sliced
1	c	1-inch green bean pieces
1	tb	Cornstarch
1	tb	Cold water
1/4	c	Chopped fresh parsley

INSTRUCTIONS

1. Coat beef with flour, shaking off excess. In a large nonstick pot, heat
oil over medium-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 minute. 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. lncrease
heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
FROM "HEALTHY MEALS IN MINUTES"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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