Beef Stew

Ingredients:
1 pound lean beef chuck, trimmed and cut into 1-inch cubes
2 tbsp all-purpose flour
2 tsp vegetable oil
2 large yellow onions, thinly sliced (about 3 cups)
2 cups sliced mushrooms
2 cloves garlic, minced
2 tsp reduced-sodium tomato paste
4 cups sliced carrots
2 medium russet potatoes, thinly sliced (about 2 cups)
1 cup 1-inch green bean pieces
1 tbsp cornstarch
1 tbsp cold water
¼ cup chopped fresh parsley

Directions:

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

Add onions and mushrooms to pot; sauté for 6 minutes. Add garlic; sauté, stirring for 1 minute (when sautéing onion and garlic, sauté the onion first; onion needs a longer cooking time and garlic may burn if cooked for too long at too high a heat). 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 1¼ 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. Sprinkle with parsley and serve.

This is a wholesome stew you can savor - even on a diet.

Preparation time 25 minutes

Cooking time 1¾ hours

Serves 6