Rating: 4.5 stars
89 Ratings
  • 5 star values: 59
  • 4 star values: 19
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1

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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

329 calories; protein 18.1g; carbohydrates 29.8g; fat 15.7g; cholesterol 53.7mg; sodium 393.4mg. Full Nutrition
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