Beef Stew & Rice
Ingredients
- 1 pound lean beef chuck, trimmed
- and cut into 1" cubes
- 2 T. all purpose flour
- 2 T vegetable oil
- 2 lge yellow onions, thinly
- sliced (about 3 cups)
- 2 c. sliced mushrooms
- 2 cloves garlic, minced
- 2 tsp reduced sodium tomato paste
- 2 c. reduced sodium beef broth
- 4 c. sliced carrots
- 2 med russet potatoes, thinly
- sliced (about 2 cups)
- 1 c. 1" green bean pieces
- 1 T. cornstarch
- 1 T cold water
- 1/4 c chopped fresh parsley
Directions
- 1. Coat beef with flour, shaking off excess. In a large nonstick
- pot, heat oil over medium high.
- 2. 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.
- 3. Add carrots, potatoes, and green bens. Cover partially; simmer
- for 15 minutes.
- 4. 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.