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

4 serv.

lb lean beef chuck, cut into 1 inch cubes↗1 lb
tablespoons all-purpose flour↗2 tablespoons
tablespoons cooking oil, divided4 tablespoons
large yellow onions, thinly sliced↗2
cups sliced mushrooms2 cups
garlic cloves, minced↗2
tablespoons tomato paste↗2 tablespoons
cups carrots, sliced↗2 cups
potatoes, cut into 1/2 inch cubes↗2
cup green beans, cut into 1 inch↗1 cup
tablespoon cornstarch↗1 tablespoon
tablespoon cold water1 tablespoon
cups beef broth↗2 cups
cup fresh parsley, chopped (optional)↗1⁄4 cup

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App