Contributed By Sandy | Published: Dec 19, 2004
Serves 6
Ingredients:
- 1 lb lean beef chuck, trimmed and cut into 1-inch cubes
- 2 Tbs flour
- 2 tsp vegetable oil
- 2 large yellow onions, thinly sliced (about 3 cups)
- 2 cups sliced mushrooms
- 2 clove garlic, minced
- 2 tsp reduced-sodium tomato paste
- 2 cups reduced-sodium beef broth
- 4 cups sliced carrots
- 2 medium russet potatoes, thinly sliced (about 2 cups)
- 1 cup 1-inch green bean pieces
- 1 Tbs cold water
- 1/4 cup chopped fresh parsley
- Coat beef with flour, shaking off excess. In large non-stick stew pot, heat oil over medium high heat. Add beef; sauté' till browned, about 6 minutes. Place on plate.
- Add onions and mushrooms to pot; sauté' for 6 minutes. Add garlic; sauté', 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 boil. Reduce heat to low; simmer till beef is tender, about 1 1/2 hours. Skim off any foam.
- Add carrots, potatoes, and green beans. Cover partially; simmer for 15-30 minutes.
- In small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
Per serving Calories: 247 Carbohydrates: 30 g Protein: 20 g
Sodium: 89 mg Fat: 5 g Cholesterol: 45 mg
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