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

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