1 pound lean beef chuck, trimmed and cut into 1-inch cubes

2 tablespoons all-purpose flour

2 teaspoons vegetable oil

2 large yellow onions, thinly sliced (about 3 cups)

2 cups sliced mushrooms

2 cloves garlic, minced

2 teaspoons reduced-sodium tomato paste

2 cups reduced-sodium beef broth

4 cups sliced carrots

2 medium russet potatoes, thinly sliced (about 2 cups)

1 cup 1-inch green bean pieces

1 tablespoon cornstarch

1 tablespoon cold water

¼ cup chopped fresh parsley

1. Coat beef with flour, shaking off excess.
2. In a large, nonstick stockpot, heat oil over medium-high heat.
3. Add beef and sauté until browned, about six minutes; place beef on a plate.
4. Add onions and mushrooms to pot; sauté 6 minutes.
5. Add garlic; sauté, stirring for 1 minute.
6. Pour off fat; return beef to pot.
7. Stir in tomato paste, then beef broth.
8. Add enough water to just cover; bring to a boil.
9. Reduce heat to low; simmer until beef is tender, about 1 ¼ hours; skim off any foam.
10. Add carrots, potatoes, and green beans; cover partially; simmer for 15 minutes.
11. In a small bowl, mix cornstarch and cold water, stir into stew, and then increase the heat and boil uncovered for 1 minute.
12. Sprinkle with parsley and serve immediately.

Beef Browning

Browning beef before simmering it in a stew produces juicy extra-flavorful meat. Pat the meat dry with paper towels before adding it to the hot pan.

Sautéing Onions

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.