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Old-Fashioned Beef Stew

"I took my Grandmother's recipe, trimmed the fat and enhanced the flavor."

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 cloves garlic, minced
• 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
• 1/4 cup chopped parsley

Instructions :

Prep :	Cook : 6M	Ready in :

• Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
• Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
• Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
• Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
• In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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