Old-Fashioned Beef Stew

Serves 6
1 pound lean beef chuck, trimmed and cut into 1-inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2 large yellow onions, thinly sliced about 3 cups
2 cups sliced mushrooms
2 cloves garlic, minced
2 teaspoons reduced-sodium tomato paste
2 cups reduced-sodium beef broth
4 cups sliced carrots
2 medium russet potatoes, thinly sliced about 2 cups
1 cup 1-inch green bean pieces
1 tablespoon cold water
1/4 cup chopped fresh parsley

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 and mushrooms to pot; saute for 6 minutes. Add garlic; saute, stirring for 1 minute. Pour off fat. Return beef to pot; stir tomato paste, then broth. Add enough water to just cover; bring to a boil. Reduce heat to low; simmer until beef is tender, about 1 1/4 hours. Skim off any foam.

3 Add carrots, potatoes, and green beans. Cover prtially; simmer for 15 minutes.

4 In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

Per serving: Calories 247-19% from fat --Carbohydrates 30 g --Protein 20 g--Sodium 89 mg--Fat 5 g--Cholesterol 45 mg

Preparation Time 25 minutes and Cooking Time 1 3/4 hours

Enjoy this healthy choice meal.