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Preparation time: 25 minutes
Cooking time: 1 3/4 hours



1 pound lean beef chuck, trimmed and cut into 1” cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2 large yellow onions, thinly sliced (about 3 cups)
2 cups sliced mushrooms
2 clove garlic, minced
2 teaspoons tomato paste
2 cups beef broth
4 cups sliced carrots
2 medium russet potatoes, thinly sliced
1 cup 1” green bean pieces
1 tablespoon cornstarch
1 tablespoon cold water
¼ cup chopped fresh parsley


Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef; sauté until browned, about 6 minutes. Place on a plate. Add onions and mushrooms to pot; sauté for 6 minutes. Add garlic; sauté, 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 1¼ hours. Skim off any foam; add carrots, potatoes and green bean. Cover partially; simmer for 15 minutes. 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.


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