Old Fashioned Beef Stew

Good and filling to prepare you for the work of the day March is one of those months where the weather here is very unpredictable. It may be that the weather is very cold and you will want to sleep in and get up a bit late to do nothing sort of day off or it may be a get up early work in the yard prepare for the beauty and bounty of spring sort of day off. Either way this type of recipe from The Dinner Toast will do great


1 lb. lean beef chuck, trimmed
2 T. all-purpose flour
2 t. vegetable oil
2 yellow onions, thinly sliced
2 c. mushrooms, sliced
2 cloves garlic, minced
2 t. tomato paste
2 c. low sodium beef broth
4 c. carrots, sliced
2 russet potatoes, thinly sliced
1 c. green beans, 1 inch pieces
1 T. cornstarch
1 T. cold water

1. Coat beef with flour shaking off excess
2. Heat oil in large non-stick pot, sauté beef until browned, about 6 minutes
3. Remove beef and place on plate
4. Add onions and mushrooms to pot, sauté for about 6 minutes, add garlic and cook for another minute
5. Pour off fat and then return beef to pot
6. Add enough water to just cover, bring to boil then reduce heat to low and simmer for about 1 ½ hours
7. Skim off any foam and add carrots, potatoes and green beans, cover partially and simmer for 15 minutes
8. In a small bowl combine cornstarch and water, stir into stew
9. Heat on high and boil uncovered for one 1 minute
10. Serve and enjoy

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