• 1 lb. lean beef chuck trimmed and cut into cubes
• 2 tbsp. flour
• 2 tsp. vegetable oil
• 2 large yellow onions, thinly sliced (about 3 cups)
• 2 cups sliced mushrooms
• 2 cloves garlic, minced
• 2 tsp. tomato paste or ⅓ cup ketchup
• 2 cups beef broth
• 4 cups sliced carrots
• 2 medium potatoes, cubed
• 1 cup of 1" green bean pieces
• 1 tbsp. cornstarch
• 1 tbsp. cold water
• ¼ cup chopped fresh parsley

Coat beef with flour by shaking in a plastic bag. In a large pot heat oil at medium high. Add beef, sauté until browned, about 6 minutes. Set aside on a plate.

Add onions and mushrooms to pot, sauté for 6 minutes, add garlic and sauté, stirring for 1 minute. Pour off fat. Return beef to pot, stir in tomato paste, then broth. Add enough water to just cover, bring to a boil. Reduce heat to low and simmer until beef is tender, about 1¼ hours. Skim off any foam.

Add carrots, potatoes and green beans, cover partially and simmer for 15 minutes.

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.

There is never a wrong time to do the right thing.