Beef, Soups and Stews

Old Fashioned Beef Stew

  • 1 pounds Beef chuck, trimmed in 1" cubes
  • 2 tablespoons Flour, all-purpose
  • 2 tablespoons Vegetable oil
  • 2 large Yellow Onions, sliced
  • 2 cups Mushroom, fresh, sliced
  • 2 Garlic cloves
  • 2 teaspoons Tomato paste
  • 2 cups Beef broth
  • 4 cups Carrots, sliced
  • 2 medium Potatos, sliced
  • 1 cups Green beans, cut
  • 1 tablespoons Cornstarch
  • 3/4 tablespoons Water
  • 1/4 cups Parsley, fresh, chopped

    • Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over med-high heat. Add beef; saute until browned, about 6 minutes. Place on plate.

    Add onions and mushrooms to pot, saute for 6 minutes. Add garlic; saute, stirring 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 small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Darlene Lemaster of Parma, OH. 

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