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Beef Stew Recipe

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This recipe for Beef Stew, by , is from The Kadavy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jay Carson
Added: Thursday, May 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb lean beef chuck, trimmed & cut into 1 in cubes
2 Tbs all-purpose flour
2 tsp vegetable oil
2 large yellow onions, thinly sliced
2 c sliced mushrooms
2 cloves garlic, minced
2 tsp reduced-sodium tomato paste
2 c reduced-sodium beef broth
4 cups sliced carrots
2 medium russet potatoes, thinly sliced (about 2 cups)
1 c 1-inch green bean pieces
1 Tbs cornstarch
1 Tbs. cold water
1/4 c chopped fresh parsley (garnish)

Directions:
Directions:
1. Coat beef with flour, shaking off excess. In a large nonstick pot heat oil over medium-high heat. Add beef, saute until browned (about 6 minutes). Place on a plate. 2. Add onions & mushrooms to pot & saute for 6 minutes, add garlic & saute for 1 additional minute. Pour off fat. Return beef to pot; sir in tomato paste, then broth. Add enough water to cover & bring to boil. Reduce heat to low & simmer until beef is tender, about 1 1/2 hours. Skim any foam. 3. Add carrots, potatoes & green beans. Cover partially; simmer for 15 minutes. 4. In a small bowl, mix corn-starch & cold water; stir into stew. Increase heat & boil uncovered for 1 minute. Sprinkle with parsley & serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
This is really good, but only 5 grams of fat per serving!

 

 

 

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