1. Coat beef with flour, shaking off excess. 2. In large nonstick pot, heat oil over medium-high heat; add beef and saute until browned, about 6 minutes. 3. Remove and place on plate. 4. Add onions and mushrooms to drippings; saute for 6 minutes. 5. Add garlic; saute for 1 minute;. 6. Pour off fat and then return beef to pot. 7. Stir in tomatoe paste and broth. 8. Add enough water to cover meat; bring to boil. 9. Reduce heat to low; simmer until beef is tender, about 1 1/2 hours. 10. Skim off foam. 11. Add carrots, potatoes, and beans; Cover partially; simmer for 15 minutes. 12. In small bowl, mix cornstarch and cold water; stir into stew. 13. Increase heat and boil uncovered for 1 minute. 14. Season with salt & pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
