Old-fashioned Beef Stew
From karst 15 years ago
- 75 minutes to make
- Serves 6
A Wholesome stew even if you are on a diet
Ingredients
- 1 pound lean beef chuck trimmed and cut into 1-inch cubes shopping list
- 2 Tbs all-purpose flour shopping list
- 2 tsp vegetable oil shopping list
- 2 Large yllow onions, thinly sliced (about 3 cups) shopping list
- C cups sliced mushrooms shopping list
- 2 cloves garlic, minced shopping list
- 2 tsp reduced-sodium tomato paste shopping list
- 2 cups reduced-sodium beef broth shopping list
- 4 cups sliced carrots shopping list
- 2 medium russet potatoes, thinly sliced (about 2 cups) shopping list
- 1 cup 1-inch greem beam pieces shopping list
- 1 Tbs cornstarch shopping list
- 1/4 cup chopped fresh parsley shopping list
How to make it
- 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
- 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.
- Add carrots, potatoes, and green benas. 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. sprinkle with parsley and serve
People Who Like This Dish 2
- crazeecndn Edmonton, CA
- karst Jackson, KY
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