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Old-Fashioned Beef Stew #2

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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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