Gilles’ Old-Fashioned Beef Stew

Serves 6

•  1 pound lean beef chuck, cut into 1 inch cubes
• 2 tablespoons all-purpose flour
• 2 teaspoons olive oil
• 2 large yellow onions, thinly sliced (about 3 cups)
• 2 cups sliced mushrooms
• 2 cloves garlic, minced
• 2 teaspoons tomato paste
• 2 cups real beef broth
• 4 cups sliced carrots
• 2 medium russet potatoes, thinly sliced (about 2 cups)
• 1 cup 1-inch green bean pieces
• 1 tablespoon cornstarch
• 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. Sauté until browned, about 6 minutes. Place on plate.
2. Add onions, garlic, mushrooms. Sauté for 6 minutes. Return beef to pot. Stir in 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 hour. Skim off foam.
3. Add carrots, potatoes and green beans. Cover partially, simmer 15 minutes.
4. In a small bowl, mix cornstarch and cold water stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle parsley and serve.