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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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This is an adopted recipe. Please try it and give me your feed back. It looks delicious! (I prepared this and made a few notes below. It is a good basic beef stew to which cooks can add other things and make it their own - for example, I added thyme and frozen peas - acerast.) Ingredients:
1 lb lean beef chuck, cut into 1 inch cubes |
2 tablespoons all-purpose flour |
4 tablespoons cooking oil, divided |
2 large yellow onions, thinly sliced |
2 cups sliced mushrooms |
2 garlic cloves, minced |
2 tablespoons tomato paste |
2 cups carrots, sliced |
2 potatoes, cut into 1/2 inch cubes |
1 cup green beans, cut into 1 inch |
1 tablespoon cornstarch |
1 tablespoon cold water |
2 cups beef broth |
1/4 cup fresh parsley, chopped (optional) |
Directions:
1. Coat beef with flour, shaking off excess.
2. In a large kettle, heat 2 tbsp oil over medium-high heat.
3. Add beef and saute until browned about 6 minutes.
4. Remove and transfer on a plate.
5. In the same kettle, add 2 tbsp oil and add onion and mushrooms.
6. Saute for for 6 minutes.
7. Add garlic and saute for 1 minutes.
8. Pour off fat.
9. Return beef to kettle, stir in tomato paste, broth and and water just enough to cover.
10. Bring to a boil.
11. Reduce heat and simmer until beef is tender. (I simmered for about 2 hours for tender meat - acerast).
12. Add carrots, potatoes, and green beans.
13. Cover partially and simmer for 10 minutes or until vegetables are tender. (The vegetables took about 20 minutes to cook and I simmered them an additional 30 to help them develop flavor - acerast).
14. In a small bowl, mix cornstarch and cold water.
15. Stir in stew.
16. Bring to a boil for 1 minute.
17. Sprinkle with parsley and serve.
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