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Old-Fashioned Beef Stew 10 February, 2016 | Main Dishes, Dairy Free, One-Dish Meal

Try this mouthwatering recipe: just like grandma use to make.

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  • 2 pounds beef stew meat
  • 3 Tablespoons all-purpose flour
  • 2 tsp. olive oil
  • 2 onions, thinly sliced
  • 2 cups fresh sliced mushrooms
  • 2 cloves garlic, minced
  • 2 teaspoons tomato paste
  • 2 cups beef broth
  • 2 cups sliced carrots
  • 2 russet potatoes, sliced into 1/4 inch slices
  • 2-3 cups chopped fresh green beans
  • 1 Tablespoon cornstarch
  • 1 Tablespoon cold water
  • 1/4 cup chopped parsley
  • Salt & pepper to taste


Season stew meat with salt and pepper and coat beef with flour, shaking off excess. In a large nonstick stock pot, heat olive oil over medium-high heat, add beef and sauté until brown. Add onions and mushrooms to stock pot and sauté for 6 minutes. Add garlic and sauté for 1 minute, continually stirring. Stir in tomato paste, broth and add enough water to 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.

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