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Old Fashioned Beef Stew Print Version
  • 1 lb. Lean Beef Chuck, trimmed and cut into 1" cubes
  • 2 Tbl. All Purpose Flour
  • 2 tsp. Vegetable Oil
  • 2 Large Yellow Onions, thinly sliced (about 3 cups)
  • 2 cups Sliced Mushrooms
  • 2 tsp. 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
  • 1/2 tsp. Adams Parslic Garlic Pepper
  • 1 Tbl. Cornstarch
  • 1 Tbl. Cold Water
  • 1/4 cup Adams Parsley
Coat beef with flour. In large nonstick pot, heat oil over medium-high heat. Add beef. Saute until brown. Remove beef from pot. Add onions and mushrooms to pot, then saute for 6 minutes. 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. Simmer until beef is tender, about 1-1/4 hours. Skim off any foam. Add carrots, potatoes, green beans, ADAMS PARSLIC GARLIC PEPPER. Cover partially. Simmer for 15 minutes. In a small bowl, mix cornstarch and cold water. Stir into stew. Increase heat. Boil uncovered for 1 minute. Sprinkle with ADAMS PARSLEY. Serve.

beef stew

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