1 lb. lean beef chuck, cut into 1" cubes
2 tsp. vegetable oil
2 onions, thinly sliced
2 cups sliced mushrooms
2 cloves garlic, minced
2 tsp. tomato paste
4 cups sliced carrots
2 medium potatoes, thinly sliced
1 cup cut green beans
1 tbsp. cornstarch
1 tbsp. chopped parsley

Serves 6

From Carolyn's Kitchen

Coat beef cubes with flour, shaking off any excess.
In a large sauce pot, heat oil; add beef cubes and sauté until browned, about 6 min..
Remove from sauce pot.

Add onions and mushrooms  to the sauce pot, sauté for 6 min..
Add garlic, sauté for 1 min.
Pour off fat.
Return beef to the sauce pot; stir in tomato paste, then broth.
Add enough water to just cover; bring to a boil.

Reduce heat and simmer 1 1/2 hrs. or until beef is tender.
Skim off any foam.

Add carrots, potatoes, and green beans.
Simmer, partially covered, for 15 min..

In a small bow, combine cornstarch and water; mix until smooth.
Stir into stew.
Increase heat and boil, uncovered for 1 min.
Sprinkle with parsley and serve.