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Old-Fashioned Beef Stew
Old-Fashioned Beef Stew
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Succulent beef chuck stew with hearty vegetables and a simple method to remove excess fat.
Ingredients:
  • 1 pound lean beef chuck, trimmed and cut into 1 inch cubes
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vegetable oil
  • 2 onions, thinly sliced
  • 2 cups fresh sliced mushrooms
  • 2 teaspoons tomato paste
  • 2 cups beef broth
  • 4 cups sliced carrots
  • 2 russet potatoes, sliced into 1/4 inch slices
  • 1 cup chopped fresh green beans
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 0.25 cup chopped parsley
Instructions:
  • Dredge beef in flour, tapping off any extra. Heat oil in a big nonstick stock pot over medium-high heat, then brown beef for about 6 minutes. Transfer beef to a plate and keep aside.
  • Saute onions and mushrooms in the stock pot for 6 minutes until tender. Stir in garlic and continue sauteing for 1 minute, stirring constantly.
  • Remove any excess fat from the stock pot. Then, place the cooked beef back into the pot and mix in tomato paste and broth. Add enough water to cover the ingredients and bring to a boil. Lower the heat and simmer until the beef is tender, approximately 1 hour and 15 minutes.
  • Remove any foam floating on the surface of the stew, then introduce carrots, potatoes, and green beans. Cover partially and let it simmer for 15 minutes.
  • Combine cornstarch and cold water in a small bowl. Stir into stew, bring to a boil, and cook for 1 minute. Garnish with fresh parsley before serving.

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