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.