Family recipe
Old Fashioned Beef Stew
Ingredients
1 lb. lean beef chuck, trimmed and cut into 1 in. cubes
2 tbs. all purpose flour
2 tsp. vegetable oil
2 large yellow onions, thinly sliced
2 cups sliced mushrooms
2 cloves garlic, minced
2 tsp. reduced sodium tomato paste
2 cups reduced sodium beef broth
4 cups sliced carrots
2 medium russet potatoes, thinly sliced
1 cup 1 in green bean pieces
1 tbs. cornstarch
1 tbs. cold water
2 tbs. all purpose flour
2 tsp. vegetable oil
2 large yellow onions, thinly sliced
2 cups sliced mushrooms
2 cloves garlic, minced
2 tsp. reduced sodium tomato paste
2 cups reduced sodium beef broth
4 cups sliced carrots
2 medium russet potatoes, thinly sliced
1 cup 1 in green bean pieces
1 tbs. cornstarch
1 tbs. cold water
Cooking Instructions
Coat beet with flour, shaking off excess. In a large nonstick pot, heat oil over medium high heat. Add beef, sauté until 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 a boil. Reduce heat to low; simmer until beef is tender, about 1 1/4 hours. Skim off any foam.
Add carrots, potatoes, and green beans. Cover partially, simmer for 15 minutes.
In a small bowl, mix cornstarch and cold water, stir into stew. Increase heat and boil uncovered for 1 minute.
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 a boil. Reduce heat to low; simmer until beef is tender, about 1 1/4 hours. Skim off any foam.
Add carrots, potatoes, and green beans. Cover partially, simmer for 15 minutes.
In a small bowl, mix cornstarch and cold water, stir into stew. Increase heat and boil uncovered for 1 minute.